These easy black-bean tacos have a smoky edge, thanks to the hot smoked paprika that gets added to the onion as it's sautéed.
More Quick Mexican Recipes
2 tablespoons vegetable oil
2 large garlic cloves, minced
1/2 teaspoon crushed red pepper
1 large onion, cut into 1/2-inch dice
Salt and freshly ground pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 teaspoon hot smoked paprika
1 teaspoon tomato paste
1/2 cup water
Two 15-ounce cans black beans, drained and rinsed
12 corn tortillas
Cilantro sprigs, shredded lettuce, sour cream and lime wedges, for serving
How to Make It
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.
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.
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.
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