Ingredients: 1 (15 ounce) can black beans, rinsed 1/2 cup red onion, minced 1 teaspoon cumin 1 teaspoon paprika 2 Tablespoons cilantro, chopped 4 ounces pepper jack cheese, grated Nonstick cooking spray 8 corn tortillas 1 avocado, sliced Salsa Sour cream
Directions: In a medium bowl, combine beans, red onion, cumin, paprika and cilantro. Grate cheese and place in a small bowl. Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray.Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Use a spatula to carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla with the spatula so it holds its shape. Cook each taco for about 3 minutes per side or until golden brown and crispy. Serve with avocado, salsa, sour cream or any toppings you prefer.