Black Bean Tacos

We pretty much have our favorite Spicy Black Bean Soup with cornbread for dinner every other Monday, so once every two weeks.  The recipe makes about double what our family can eat, so I was thrilled to stumble upon this yummy way to put the leftovers to good use.

After your family has eaten their fill of soup, drain the leftover soup, so that you're just left with the beans.  I usually have about 2 c. of beans left over.  When you're ready for those black beans to make their reappearance, add the following:

1/2 c. onion, chopped

1 tsp. cumin

1 tsp. paprika

2 Tbs. fresh chopped or 1 Tbs. dried cilantro

pinch of salt and pepper

Mash it all up with a potato masher.

Heat a few Tbs. of olive oil in a pan.  Add a corn tortilla and heat slightly as you add bean mixture and shredded cheese to one side.  Using your spatula, fold over the tortilla to create a taco.  Cook until crisp (about 3 minutes) then carefully flip it over to cook the other side.  Depending on the size of your pan, you can have 2 or 3 tacos cooking at once. 

Serve with salsa, shredded lettuce, sour cream, avocado -- whatever Mexican goodness you love!

These are an absolutely delicious way to work more beans into your diet.  After all, I seem to remember hearing somewhere that "beans, beans, they're good for your heart."  ;)