Roasted Black Bean Tacos

• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced red onion
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled queso fresco or feta cheese
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil (for tortillas)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss black beans with 1 tablespoon olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. 3 Spread beans on a baking sheet and roast for 20 minutes.
4. 4 Warm tortillas in a skillet with a light brush of olive oil for about 30 seconds per side.
5. 5 Assemble tacos by placing roasted beans in tortillas, then top with lettuce, red onion, tomatoes, cheese, and cilantro.
6. 6 Drizzle with lime juice and serve immediately.

Nutrition

Tips

• For extra flavor, add a squeeze of lime juice and a pinch of salt to the beans before roasting.
• If you prefer a spicier kick, toss in some diced jalapeños with the beans.
• Warm tortillas wrapped in a clean kitchen towel keep them soft and pliable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore the tortillas' texture.

Serving Suggestions

• Serve with a side of avocado slices or a simple salsa for added freshness.
• Pair with a refreshing limeade or Mexican beer for a complete meal experience.

FAQ