Tacos are a first choice food for everyone in our house, and this version has been our favorite lately. I love a good soft corn shell, but we've been making these with crunch mini shells (think taco sliders). In addition to the seasoned black beans, the start ingredient is fresh jalapeños which gives these tacos a special kick.
Spicy Black Bean Mini Tacos
Serves 4
INGREDIENTS
2 14 oz. cans black beans, drained and rinsed
1 medium avocado
2 cups cherry tomatoes
Handful of romaine lettuce
2 fresh jalapeños
1 cup shredded cheese
1/2 lime
1-1/2 teaspoons chili powder
1 teaspoon cumin
Salt to taste
12 mini crunchy taco shells
12 mini crunchy taco shells
In a medium saucepan, heat black beans with spices. Slice avocado, cherry tomatoes, and jalepeno. Chop lettuce. In each shell, add a layer of black beans, shredded cheese, avocado, tomatoes, and jalapeño slices. If you like even more kick, top with hot sauce.
My kids loves these without the jalapeños, but I personally think they're very necessary. Enjoy!
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I highly recommend queso de sopa / queso doble crema de Chiapas if you can find it! It's a crumbly dry cheese made with whey and cornstarch, it's what we traditionally sprinkle on beans
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