Book Confessions of an Ex-Ballerina

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, finely chopped or grated
• optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
• 2 tablespoons tomato paste
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• two 14-ounce cans black beans, drained and rinsed
• ½ cup vegetable broth or stock
• 1 lime, juiced
• 8-10 corn tortillas
• 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
• kosher salt and ground black pepper, to season
• For serving, as desired: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges

Step 1: Preheat the Oven

Preheat the oven to 450 degrees F. Position a rack in the center of the oven. Gather all ingredients from the list above so you’re ready to cook quickly.

Step 2: Sauté Onions

Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot:
Add the diced onion and season with 1 teaspoon kosher salt.
Cook for about 3–4 minutes until translucent.

Step 3: Add Garlic and Spices

Stir in the garlic and optional chipotle:
Cook until fragrant (about 30 seconds).
Mix in chili powder, ground cumin, smoked paprika, and tomato paste; cook for an additional 1–2 minutes.

Step 4: Combine with Black Beans

Add the drained black beans:
Stir well to combine with spices.
Warm through (about 1–2 minutes).
Add vegetable broth; bring mixture to a simmer.
Lightly mash some beans with a spatula; squeeze lime juice over mixture.
Season to taste with salt and pepper. Remove from heat.

Step 5: Prep Tortillas

Prepare corn tortillas:
Wrap them in a damp paper towel; microwave for 30 seconds.
This steaming makes them pliable for easy folding.

Step 6: Assemble Tacos

Brush remaining olive oil across a large rimmed baking sheet:
Place warmed tortillas on it; flip once or twice for even coating.
Spread black bean mixture over half of each tortilla; top with cheese.
Fold tortillas into tacos carefully; flip if needed so cheese side faces down.

Step 7: Bake Tacos

Place assembled tacos on the baking sheet:
Bake for about 8–10 minutes until golden brown.
Flip tacos carefully using a spatula; bake another 8–10 minutes until crisp.

Step 8: Serve

Let cool for about 2–3 minutes:
Serve warm with toppings like cashew crema, cilantro, lime juice, salsa—whatever your heart desires! Enjoy your crispy black bean tacos!