Description
A delicious and easy recipe for Smashed Bean and Cheese Tacos, perfect for a quick meal.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup salsa
- 1 avocado, diced
- Fresh cilantro for garnish (optional)
Instructions
- In a medium bowl, mash the black beans with a fork until mostly smooth, leaving some chunks for texture.
- Stir in the shredded cheddar cheese, olive oil, cumin, garlic powder, onion powder, salt, and pepper until well combined.
- Heat a skillet over medium heat. Lightly toast each corn tortilla for about 30 seconds on each side until warm and pliable.
- Spoon a generous amount of the bean and cheese mixture onto each tortilla and fold them in half.
- Place the filled tacos back in the skillet and cook for 2-3 minutes on each side until the tacos are crispy and the cheese is melted.
- Serve the tacos warm with salsa and diced avocado on top. Garnish with fresh cilantro if desired.
Notes
- For added flavor, try mixing in some chopped jalapeños or bell peppers into the bean mixture.
- Substitute the cheddar cheese with pepper jack for a spicy kick or use a dairy-free cheese alternative for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg