Meatless Friday: Crunchy Black Bean Tacos

Looking for new tasty and exciting meatless meals can sometimes be difficult. I often find them when I'm not looking. I recently checked some cookbooks out of the library on a whim and found an awesome meatless meal in one of them, and it was hit with even my pickiest eater (to his surprise!) These are quick to prepare, but we found it was easiest to eat them as they came off the skillet in a casual dining sort of way.

I sliced up cabbage (very thin) and avocado to top them with and served them with a side of Mexican rice I cooked in my rice cooker (recipe below) for an easy and delicious Meatless Friday meal. You could also roast corn on the grill in the summer or serve with a big fruit salad.

Crunchy Black Bean Tacos

makes 8 tacos

15-ounce can black beans, drained and rinsed
1/2 cup minced red onion
1 t. cumin
1 t. paprika
2 T. chopped fresh cilantro
oil for frying
8 corn tortillas
1 cup shredded pepper Jack cheese
avocado, shredded cabbage or lettuce, salsa, sour cream or any desired toppings

In a medium bowl, combine beans, red onion, cumin, paprika, and cilantro. Heat a large skillet over medium-high heat with and thin layer of oil. Place one tortilla on skillet and place about 1/4 cup filling down the center and top with a sprinkling of cheese. Use a spatula to fold over carefully so it forms a shell.
Cook each taco about 3 minutes per side, or until golden and crispy. Serve with taco toppings.

Recipe from A Year With Six Sisters Stuff

Mexican Rice

2 cups long grain rice
2 cups water
1/2 cup salsa
1/2 t. salt
1 t. cumin

Place all ingredients in rice cooker and cook until done. Alternately, bring water to a boil in a medium saucepan on high heat. Add all ingredients and bring to a simmer; reduce heat to low and cover. Cook for 20-25 minutes until rice is tender, adding water if needed.

You can find all our Meatless Friday featured recipes here.