Black Bean and Mozzarella Tacos

Black Bean and Mozzarella Tacos

prep time

minutes
cook time

minute
servings
12
tacos

Ingredients

















Cooking Instructions

For black bean spread:


1

In medium saucepan, heat oil over medium heat. Add onions and cook until translucent, about 8 minutes. Add garlic and cilantro; cook 1 minute. Add black beans, cumin, salt, black pepper, chipotle powder and water. Bring to a simmer; cook 3 minutes. Remove from heat and cool slightly. Transfer mixture to blender and blend in batches until smooth.


For tacos:


1

Heat 1 teaspoon olive oil in nonstick or well-seasoned cast iron skillet over high heat. Spread each tortilla with black bean spread and top with shredded mozzarella. Carefully flip taco into skillet, cheese-side-down. Cook 30 seconds to 1 minute, until cheese around edge starts to brown. Using spatula, remove from skillet and flip onto plate, cheese-side-up.


2

Garnish with sliced avocado, cilantro and/or red onion.


Ingredients

















Cooking Instructions

For black bean spread:


1

In medium saucepan, heat oil over medium heat. Add onions and cook until translucent, about 8 minutes. Add garlic and cilantro; cook 1 minute. Add black beans, cumin, salt, black pepper, chipotle powder and water. Bring to a simmer; cook 3 minutes. Remove from heat and cool slightly. Transfer mixture to blender and blend in batches until smooth.


For tacos:


1

Heat 1 teaspoon olive oil in nonstick or well-seasoned cast iron skillet over high heat. Spread each tortilla with black bean spread and top with shredded mozzarella. Carefully flip taco into skillet, cheese-side-down. Cook 30 seconds to 1 minute, until cheese around edge starts to brown. Using spatula, remove from skillet and flip onto plate, cheese-side-up.


2

Garnish with sliced avocado, cilantro and/or red onion.


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Tagged in: Entrée Mozzarella

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