20 mins

Crispy black bean tacos with fresh tomato salsa

Dinner

Four servings

Nutrition info

• 12 corn tortillas - 6" sizes
• ½ red onion
• 2 tomatoes
• 1 jalapeno pepper
• ¾ lime
• ¼ cup olive oil
• 2 ⅔ cups canned black beans
• 1 cup salsa
• 1 cup guacamole

Directions

• Step 1

  Preheat oven to 350 degrees F. Drape corn tortillas across two wires of an oven rack and bake until crispy, about 8 minutes.

  In this recipe

  • 12 corn tortillas - 6" sizes
• Step 2

  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.

  In this recipe

  • ½ red onion
  • 2 tomatoes
  • 1 jalapeno pepper
  • ¾ lime
• Step 3

  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.

  In this recipe

  • ¼ cup olive oil
  • 2 ⅔ cups canned black beans
  • 1 cup salsa
• Step 4

  Divide beans and fresh salsa into the taco shells and top with guacamole.

  In this recipe

  • 1 cup guacamole