Crispy black bean tacos with fresh tomato salsa
- 8 corn tortillas - 6" sizes
- ½ red onion
- 2 tomatoes
- 1 jalapeno pepper
- ¾ lime
- ¼ cup olive oil
- 2 ½ cups canned black beans
- 1 cup salsa
- 1 cup guacamole
Preheat oven to 350 degrees F. Drape corn tortillas across two wires of an oven rack and bake until crispy, about 8 minutes.
Prepare the fresh salsa: Meanwhile, finely dice red onion and chop tomato. Deseed and mince jalapeno pepper. Combine all together in a small bowl with lime juice and set aside.
Heat olive oil in a skillet over medium, then add black beans (drained and rinsed) and salsa. Stir gently then let simmer on medium-low heat until the sauce has thickened.
Divide beans and fresh salsa into the taco shells and top with guacamole.