The original recipe calls for smaller corn tortillas, but I only had whole wheat 100 cal tortillas (8 inch) so I used those. This made 4 large tacos for us, but if you use smaller corn tortillas it should make 8. They are really filling too. The recipe posted below is how I made this for Meatless Monday!
1 can low-sodium black beans
½ c red onion, minced
1 tsp cumin
1 tsp paprika
1 tbsp cilantro, chopped
4-6 ounces pepper jack cheese, grated
olive oil spray
salt/pepper
4 whole wheat tortillas (or 8 corn tortillas)
Valentina Mexican hot sauce (or another kind, but this kind is awesome)
Optional for serving: sliced avocado, sour cream (or plain, nonfat Greek yogurt!), and salsa
In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
Heat a large, non-stick skillet or cast iron skillet over medium-high heat, and spray with olive oil spray. Add one tortilla at a time and let each get hot for a few seconds. Then add about a 1/2 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese, and then drizzle hot sauce over it! Use as much or as little as you like.
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. Make sure to spray more olive oil spray. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more 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. Serve tacos with toppings like salsa, avocados, and sour cream if you like!
Original recipe found here.
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