Let’s talk beans — black beans are a true nutritional powerhouse. With around 15g of plant-based protein per cup, plus plenty of fiber and antioxidants, they’re a simple, affordable way to boost both taste and nutrition in any meal.
Some shy away from tinned beans, but here’s the truth: organic canned beans are just as nutritious as their dried counterparts. While there’s chatter about nitrates and nitrites in canned foods, the small doses in beans actually help your body produce nitric oxide, which supports heart health by lowering blood pressure and reducing clotting.
Strain & rinse the black beans thoroughly to remove excess sodium and brine.
In a skillet, heat olive oil over medium-high. Add the red onion and sauté for about 1 minute until slightly softened.
Add garlic and stir for 30 seconds.
Toss in the black beans and cook on high heat, stirring often.
Add paprika, taco seasoning, and salt, then pour in 1/2 cup water to loosen the mix.
Lightly mash some of the beans with the back of a spoon to create that soft, refried texture while keeping some whole for bite.
Cook until thickened, then remove from heat.
Top mini tacos with chopped lettuce, refried black bean mixture, avocado, corn, and grated cheese.
Assemble everything in mini taco shells, serve immediately, and enjoy!
