Crispy Black Bean Tacos 🌮💕

I made this today, photo is mine, recipe from @plantbasedrd on instagram and they were so, so good!

Avocado oil for cooking

1/2 medium yellow onion, diced

4 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp ground coriander

1/2 tsp dry oregano

1/4 tsp dry thyme

1/3 cup sun-dried tomatoes packed in oil, drained and diced

2, 15oz cans black beans, drained and rinsed

2-3 chipotle peppers from a can packed in adobo sauce, minced

1/2 cup vegetable broth

8-10 corn tortillas

Kosher salt

Preheat the oven to 425F. Brush a large brimmed baking tray with about 2 tbsp oil.

Heat up 1 tbsp oil in a sauté pan over medium low heat. Add the onions and a pinch of salt, then cook for 5-8 mins until golden. Stir in the garlic, cooking until fragrant (1-2 mins).

Add in the sun-dried tomatoes, chipotles, paprika, coriander, oregano, and thyme. Stir to combine, then continue to sauté for 2-3 mins.

Add the beans and broth, then with a potato masher, lightly mash your beans until the mixture starts to bind together then remove from heat.

Adjust salt and pepper to taste.

Before stuffing, heat your tortillas. You can either heat each tortilla on a cast iron pan for 15-30 secs on each side or wrap a stack of 4-5 tortillas in a damp paper towel and microwave for 15-30 secs to steam them. Transfer the warmed tortillas to a tortilla warmer until ready to assemble.

When ready to stuff, take one tortilla at a time and place on the greased baking sheet, giving a flip to coat both sides in oil. Spread about 2-3 tablespoons of the mashed black beans over half a tortilla, then fold it over and flip it over onto the tray.

Arrange the folded tortillas on the greased baking sheet. Brush the tops with additional oil as needed, then place in the oven to bake for 8 mins. Carefully flip the tacos and bake for an additional 8-10 mins until nice and golden. Allow to cool for 3-5 mins on a wire rack to allow them to crisp up more.