These black bean tacos are one of my favorites! They are super quick and easy to make and are a great meatless dinner idea since they are high in protein.
1 can black beans, drained and cooked
1 teaspoon paprika
1 teaspoon cumin
salt and pepper to taste
shredded Colby Jack cheese (or whatever cheese you have on hand)
2 tablespoons olive oil
6-8 corn tortillas
Stir and mash together the beans and spices. Shred the cheese and have it ready. In a large non-stick skillet, heat the oil over medium-high heat. When the oil is ready, add one corn tortilla at a time and let it get hot in the oil for a few seconds on both sides. Then, add about 1/4 cup of the bean mixture to one side of the tortilla and top with the shredded cheese. Using a spatula, fold the tortilla in half and hold it until it forms a shell. Move the taco to the side and start another taco. Cook the tacos for about 3 minutes on each side until they are browned and crispy. Place the tacos on a paper towel to let any oil drain off.
Serve the tacos with your desired toppings such as hot sauce, sour cream, salsa, and avocado.