2 (14-oz each) cans black beans, rinsed and drained
2 tablespoons taco seasoning
1/3 cup salsa
Juice of 1 lime
1 1/2 cups Monterey Jack cheese, grated
Small flour tortillas
Olive oil, as needed
Kosher salt and freshly ground black pepper, to taste
Preparation
In a food processor, pulse the black beans, taco seasoning, salsa, and lime juice until finely chopped and well combined.
Add a tablespoon of olive oil to a skillet over medium-high heat and cook black bean mixture for 5 minutes, just long enough to cook out some liquid and deepen flavors. Season to taste with salt and pepper.
Spread a few tablespoons of black bean mixture in each tortilla and top with Monterey Jack cheese. Fold tortilla in half.
To cook on stovetop: Heat some olive oil in a skillet over medium heat. Cook tacos on both sides until crispy and golden brown, 3-4 minutes per side.
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