Directions
- 1Finely chop the red onion.
- 2Mince the garlic.
- 3In a pan, sauté the onion and garlic in olive oil until softened.
- 4Add tomato paste, chili powder, cumin, black pepper, and paprika.
- 5Add the can of black beans and salt, and simmer for about 10 minutes.
- 6Mash the beans with a potato masher.
- 7Place the corn tortillas on a baking sheet.
- 8Add the black bean mixture and a generous amount of cheese to each tortilla.
- 9Fold the tortillas in half.
- 10Bake at 400F (200C) for 10 minutes on each side, or until golden and crispy.
- 11Garnish with fresh parsley.
- 12Serve with guacamole and/or sour cream.
Ingredients
- 1 can (19 fl. oz/ 540 ml) black beans
- 1 tsp chili powder
- 0.25 tsp cumin
- 0.25 tsp black pepper
- 0.75 tsp paprika
- 0.5 tsp salt
- 2 cloves garlic
- 0.5 unit red onion
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 4 corn tortillas
- 4 cheese
- 4 parsley
Equipment
knifegarlic pressfrying panwooden spoonbaking sheet
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