Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 400°. In a large, deep skillet, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes. Add the oregano, cumin and paprika and cook, stirring, until fragrant, about 2 minutes.

Step 2    

Stir in the tomato paste and cook for 1 minute. Stir in the water and simmer for 2 minutes. Add the beans, cover and cook until heated through, about 3 minutes. Using a potato masher, partially mash the beans. Season the beans with salt and pepper.

Step 3    

Set the tortillas on a large piece of foil and heat in the oven for 2 minutes, until just until hot and pliable. Wrap the tortillas in the foil to keep them warm. Serve the tortillas with the beans, cilantro, lettuce, sour cream and lime wedges.

Make Ahead

The mashed beans can be refrigerated for up to 2 days. Reheat gently.

Suggested Pairing

The earthy flavors are especially delicious with a creamy white from California or France's Rhône Valley.

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