Crunchy tacos filled with seasoned black beans, fresh toppings, and creamy sauce for a satisfying meal.

1 can (15 oz) black beans, drained and rinsed

1 tbsp olive oil

1 tsp ground cumin

½ tsp smoked paprika

½ tsp chili powder

¼ tsp garlic powder

Salt and pepper, to taste

1 cup shredded cheddar or Monterey Jack cheese (use vegan cheese for dairy-free)

8 small corn or flour tortillas

Cooking spray or extra oil for frying

Optional toppings: salsa, avocado, sour cream, cilantro, lime wedges

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In a medium skillet over medium heat, heat olive oil.

Add black beans, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper.

Lightly mash beans with a fork or potato masher while cooking for 3–4 minutes until warmed through.

Place 2–3 tbsp of the bean mixture on one half of each tortilla, sprinkle with cheese, and fold over.

Heat a large skillet over medium heat and lightly grease with cooking spray or oil.

Cook tacos in batches for 2–3 minutes per side until golden and crispy, and cheese is melted.

Serve hot with your favorite toppings.

For extra crunch, bake tacos at 425°F (220°C) for 8–10 minutes instead of pan-frying.

Add sautéed onions, peppers, or corn to the filling for variety.

Works great with gluten-free tortillas for a GF-friendly option.

Leftovers can be reheated in the oven or air fryer for best texture.