Crunchy Black Bean Tacos

1 can black beans, rinsed and drained
1/3 cup red onion, minced
1 tsp. cumin
1 tsp. paprika
1 1/2 cups pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 tortillas (corn or flour, your preference)
Optional toppings: Hot sauce, salsa, and sour cream

In a medium bowl, add beans along with red onion and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.

In a large, non-stick skillet or cast iron skillet, add a tablespoon of oil and heat over medium-high heat.  Add one tortilla at a time and let get hot in the oil for a few seconds. Then add about 1/4 cup of the bean mixture to one half of the tortilla. Top with a sprinkle of grated cheese.  Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy. (When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out).

Top tacos with avocado, and serve with hot sauce, salsa, and/or sour cream.