Easy Vegetarian Taco Night (Print Version)
# Ingredients:
→ Taco Filling
01 -
Olive oil (3 tablespoons, divided)
02 -
Yellow onion (1 medium, diced)
03 -
Garlic cloves (4, finely chopped or grated)
04 -
Chipotle pepper in adobo sauce (1, optional, finely chopped)
05 -
Tomato paste (2 tablespoons)
06 -
Chili powder (1 1/2 teaspoons)
07 -
Ground cumin (1 1/2 teaspoons)
08 -
Smoked paprika (1 1/2 teaspoons)
09 -
Black beans (2 14-ounce cans, drained and rinsed)
10 -
Vegetable broth (1/2 cup)
11 -
Lime (1, juiced)
→ Taco Components
12 -
Corn tortillas (8-10)
13 -
Pepper Jack cheese (6 ounces, freshly shredded)
14 -
Kosher salt (to taste)
15 -
Black pepper (to taste)
→ Optional Toppings
16 -
Shredded lettuce
17 -
Avocado or guacamole
18 -
Sour cream or cashew crema
19 -
Pickled red onions
20 -
Chopped cilantro
21 -
Salsa
22 -
Lime wedges
# Instructions:
01 -
Preheat oven to 450°F with a rack in the center. Gather and prep all ingredients in advance.
02 -
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add onion and 1 teaspoon kosher salt. Cook 3-4 minutes until translucent.
03 -
Stir in garlic and chipotle pepper. Cook 30 seconds. Add chili powder, cumin, smoked paprika, and tomato paste. Stir and cook 1-2 minutes until very fragrant.
04 -
Add black beans to skillet, stirring to combine. Add vegetable stock and increase heat to simmer. Mash beans slightly to bind. Squeeze lime juice over mixture. Season with salt and pepper. Remove from heat.
05 -
Wrap corn tortillas in a damp paper towel. Microwave 30 seconds to steam and make pliable.
06 -
Brush remaining 2 tablespoons olive oil on a large rimmed baking sheet. Place tortillas on sheet, coating both sides with oil. Spread black bean mixture on half of each tortilla. Sprinkle with cheese. Fold tortillas into tacos.
07 -
Bake 8-10 minutes. Carefully flip tacos. Bake another 8-10 minutes until golden and crisp. Let cool 2-3 minutes to achieve maximum crispiness.
08 -
Serve warm with desired toppings like cashew crema, cilantro, lime juice, or salsa.
# Notes:
01 -
Best served fresh out of the oven
02 -
Can store leftovers in refrigerator for up to 3 days
03 -
Use thin, soft corn tortillas to prevent cracking