Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Add the rinsed and drained black beans to the skillet with the onions and garlic. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.1 (15-ounce) can black beans, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, Pinch cayenne pepper, to taste salt, to taste black pepper
- Pour in the vegetable broth or water. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5 minutes, allowing the flavors to meld. Using the back of a spoon or a potato masher, gently mash about half of the black beans directly in the skillet. This will create a creamier texture for your taco filling. Continue to cook for another 2-3 minutes, stirring occasionally, until the mixture has thickened slightly. Taste and adjust seasoning if needed.1/4 cup vegetable broth or water
- While the bean filling is simmering, warm your tortillas. You can do this by lightly charring them over an open flame on a gas burner (be careful!), heating them in a dry skillet for about 30 seconds per side, or wrapping them in a damp paper towel and microwaving them for 30-60 seconds until pliable.12 small corn or flour tortillas
- Spoon the warm Southwestern black bean filling into the warmed tortillas.
- Get creative with your favorite toppings! Pile on shredded lettuce, diced tomatoes, red onion, fresh cilantro, creamy avocado or guacamole, a dollop of salsa, sour cream, or shredded cheese. Serve immediately with lime wedges on the side for an extra burst of freshness.shredded lettuce, diced tomatoes, diced red onion, fresh cilantro, avocado or guacamole, salsa, sour cream or plain Greek yogurt, shredded cheese, lime wedges
Notes
Leftover filling can be stored in the refrigerator for up to 3-4 days. Reheat filling on the stovetop or in the microwave, adding a little broth or water if dry. Reheat tortillas just before serving. Filling can be frozen for 2-3 months.
