Description
A quick, satisfying smashed black bean taco built for busy weeknights.
Ingredients
Units
Scale
- 1 small yellow onion, finely chopped
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon taco seasoning
- 1/4 cup salsa of choice
- 1 can of black beans
- for assembly: tortillas and cheese of choice
Instructions
- Build the filling. Heat a drizzle of oil in a large pan over medium heat. Add the onion with a pinch of salt and cook until softened and lightly golden, about 5–7 minutes.
- Stir in the garlic and tomato paste. Cook until the tomato paste deepens to a brick red. Add the chipotle peppers and taco seasoning, stirring until fragrant.
- Pour in the salsa and black beans (including their liquid). Stir to combine and let simmer for a few minutes.
- Using the back of a wooden spoon, begin mashing the beans directly in the pan. Continue cooking and mashing until the mixture is thick, cohesive, and most of the liquid has cooked off.
- Assemble the tacos. Lay out your tortillas. Sprinkle cheese over one half of each tortilla. Add a spoonful of the black bean mixture, then top with a little more cheese. Fold the tortillas over to create a half-moon shape.
- Cook until crispy. Heat a pan with a small amount of oil over medium heat. Add the tacos and cook for a few minutes per side, until golden brown and crispy, with melted cheese inside.
- Serve. Serve warm with your favorite toppings—guacamole, avocado crema, or salsa all work. Enjoy!
- Prep Time: 20
- Cook Time: 20
- Category: taco
Keywords: black bean, taco