GOLDEN VALLEY, Minn. -- In our never ending quest to answer the question: What's for dinner? Nourished Peach.com blogger, chef and food enthusiast Melissa Oprish has come up a tasty twist on a mealtime favorite: Tacos.
Weeknight Crispy Black Bean Tacos
2 (15 Ounce) Cans Black Beans, drained
1/4 Cup Chicken Stock
3/4 Teaspoon Ground Cumin
Kosher or Sea Salt, to taste
1 Tablespoon Sunflower Oil-or other high heat cooking oil
8-10 Corn Tortillas
Leafy Romaine Lettuce, shredded
Pico de gallo
Place the beans, chicken stock and cumin in a medium sized bowl and mash with a fork until beans are soft, season to taste with salt.
Heat oil in a large skillet over medium high heat. Place tortillas in a single layer in the pan, two at a time (tortillas may not lay all the way flat-it is okay if they lay up the sides of the skillet-and cook for 1 minute. Add two heaping tablespoons of the bean mixture to one side of each of the tortillas and fold them in half, covering the bean mixture.
Cook for 1 additional minute, flip and cook the other side for 1 minute.
Top tacos with shredded romaine, pico de gallo, sour cream and cheese. Makes 8-10 tacos.