Crunchy Black Bean Tacos

 Makes 16 tacos; serves 6 to 8

4 cans cooked black beans

4 cups (2 containers) fresh salsa

2 teaspoon ground cumin

1 teaspoon paprika

2 tea. taco seasoning

8 to 12 ounces (2 heaping cups) grated pepper Jack cheese

2-4 tablespoons vegetable or canola oil

16 corn tortillas

In a medium bowl, add beans along with fresh salsa, and spices. Lghtly mash all the ingredients together.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. Cook each taco until they are nicely browned and crispy. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Source: modified from the recipe at The Kitchn