Ingredients:

  • 2 cans (15 oz / 425 g each) black beans, rinsed and drained
  • 1/2 cup (120 ml) thick chunky salsa (low-sodium)
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) smoked paprika
  • 1/2 tsp (2.5 g) garlic powder
  • 1/4 tsp (1.25 g) salt
  • 1 tbsp (15 ml) fresh lime juice
  • 8 small (6-inch / 15 cm) corn or flour tortillas
  • 1 1/2 cups (170 g) shredded low-fat mozzarella or vegan cheddar
  • 2 tbsp (30 ml) olive oil, for brushing
  • 1/4 tsp (1.25 g) sea salt

Instructions:

  1. In a large bowl, combine the drained black beans and salsa. Use a potato masher to crush about half of the beans, leaving the rest whole for a chunky texture.
  2. Stir in the olive oil, cumin, smoked paprika, garlic powder, salt, and lime juice until the filling is a thick, cohesive paste.
  3. Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
  4. Arrange 8 tortillas on the prepared baking sheet.
  5. Place a small pinch of cheese in the center of each tortilla, top with approximately 3 tbsp (45 ml) of the bean mixture, and finish with another sprinkle of cheese.
  6. Fold the tortillas in half. Brush the exterior of each taco generously with olive oil and sprinkle with a pinch of sea salt.
  7. Bake in the preheated oven until the shells are golden brown and crispy.