Ingredients
1 tin black beans
1 tbsp extra virgin olive oil
2 tbsp finely chopped red onion
1 tsp chopped garlic
¼ tsp paprika
1 tsp Mexican taco seasoning
Salt to taste
mini Taco Shells
Toppings - chopped avocado
Methods
1
Strain & rinse the black beans thoroughly to remove excess sodium and brine.
2
In a skillet, heat olive oil over medium-high. Add the red onion and sauté for about 1 minute until slightly softened.
3
Add garlic and stir for 30 seconds.
4
Toss in the black beans and cook on high heat, stirring often.
5
Add paprika, taco seasoning, and salt, then pour in 1/2 cup water to loosen the mix.
6
Lightly mash some of the beans with the back of a spoon to create that soft, refried texture while keeping some whole for bite.
7
Cook until thickened, then remove from heat.
8
Top mini tacos with chopped lettuce, refried black bean mixture, avocado, corn, and grated cheese.
9
Assemble everything in mini taco shells, serve immediately, and enjoy!
Ingredients
Ingredients
1 tin black beans
1 tbsp extra virgin olive oil
2 tbsp finely chopped red onion
1 tsp chopped garlic
¼ tsp paprika
1 tsp Mexican taco seasoning
Salt to taste
mini Taco Shells
Toppings - chopped avocado
