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- 2 cans black beans - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 tablespoons chipotle peppers in adobo sauce - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 tablespoon extra virgin olive oil - Sea salt and freshly ground black pepper - 8 small corn tortillas - 1 ripe avocado - Fresh cilantro leaves - Lime wedges The main ingredients in these Smoky Chipotle Black Bean Tacos make them full of flavor. I use black beans for a hearty base. They are easy to find and packed with protein. The onion and garlic add depth and aroma. Chipotle peppers bring the heat and smokiness. Smoked paprika and cumin warm up the flavor profile. You need olive oil for sautéing the onion and garlic. Sea salt and black pepper enhance the taste. Fresh toppings like avocado and cilantro add brightness. Lime wedges give a zesty kick to each bite. - Crumbled queso fresco - Sliced jalapeños - Fresh salsa Optional toppings can take your tacos to the next level. Queso fresco adds creaminess. Sliced jalapeños give extra heat for those who love spice. Fresh salsa adds a refreshing crunch and flavor. You can mix and match these toppings to suit your taste. For the full recipe, check out the Smoky Chipotle Black Bean Tacos section above. 1. Heat one tablespoon of extra virgin olive oil in a large skillet over medium heat. 2. Once hot, add one medium onion, finely diced. Sauté until the onion is translucent, about five minutes. 3. Add three cloves of minced garlic to the skillet. Sauté until fragrant, about one minute. 1. Next, incorporate two cans of rinsed black beans and two tablespoons of chopped chipotle peppers in adobo sauce. 2. Add one teaspoon each of smoked paprika and ground cumin. Sprinkle in sea salt and freshly ground black pepper to taste. 3. Using a potato masher, gently mash some of the black beans. Leave some whole for texture. 4. Cover the skillet and let the mixture simmer for about ten minutes. Stir occasionally to prevent sticking. 1. While the bean mixture simmers, warm eight small corn tortillas in a separate skillet for about 30 seconds on each side. 2. Take a corn tortilla and spoon a generous amount of the smoky black bean mixture onto each one. 3. Top with slices of one ripe avocado and sprinkle fresh cilantro leaves on top. 4. Serve the tacos immediately with lime wedges on the side. Squeeze lime over the filling for an extra zing. For the full recipe, check out the details above. Enjoy each bite! - Use fresh ingredients for the best flavor. Fresh herbs and ripe avocados make a difference. - Ensure tortillas are warm for easy folding. This keeps them soft and prevents tearing. - Serve tacos with lime wedges for enhanced flavor. The acidity brightens every bite. - Pair with a side of Mexican rice or a fresh salad. This adds a nice crunch and balance. - Arrange tacos on a vibrant platter. A colorful display makes the meal inviting. - Garnish with additional cilantro and lime for color. This adds freshness and visual appeal. For the full recipe, check out the ingredients and steps to make these tasty tacos! {{image_4}} You can switch things up with these ideas. Substitute black beans with pinto or kidney beans. This change will give your tacos a new taste and texture. You can also add grilled vegetables like bell peppers or zucchini. These veggies bring extra flavor and crunch to your tacos. If you need a gluten-free option, use corn tortillas instead of flour. Corn tortillas work great and keep the dish tasty. To make your tacos vegan, simply leave out any dairy toppings like cheese or sour cream. This way, you can still enjoy the smoky flavors without any animal products. Want more heat? Spice it up with extra chipotle peppers. This adds a deeper smoky flavor and more heat. You can also add more smoked paprika for an even smokier taste. Adjusting the spices lets you make the tacos just how you like them. For the full recipe, check out the detailed steps provided. Store any leftover bean mixture in an airtight container. This keeps it fresh for later. Keep the tortillas separate. This helps maintain their texture and prevents them from getting soggy. You can freeze the bean mixture for up to 3 months. Just make sure to use a freezer-safe container. When you're ready to enjoy them, thaw the mixture overnight in the fridge. Reheat it on the stove before serving. To reheat, warm the bean mixture in a skillet over low heat. Stir gently until it’s warmed through. For the best results, rewarm the tortillas just before serving. A quick heat will make them soft and pliable, perfect for your tacos. It takes only 10 minutes to prep and 30 minutes to cook. You can enjoy your tacos quickly. Yes, you can prepare the bean mixture in advance. Store it in the fridge until you're ready to use. You can serve these tasty tacos with rice, beans, or a fresh salad. These sides add great flavor and texture. These Smoky Chipotle Black Bean Tacos are easy to make and full of flavor. You start by cooking tasty beans with spices and blending them onto warm tortillas. Don’t forget to add fresh toppings to make each bite special. Remember, you can change up ingredients, like using different beans or adding veggies. Storage is simple, too; just keep leftovers safe. Enjoy this quick meal and share with friends. You'll love how these tacos brighten your day.

Smoky Chipotle Black Bean Tacos

Savor the bold flavors of Smoky Chipotle Black Bean Tacos with this easy recipe! Packed with protein-rich black beans, zesty chipotle peppers, and creamy avocado, these tacos are perfect for a quick weeknight dinner or a fun gathering. Learn how to create this delightful dish in just 30 minutes and impress your friends with your cooking skills.
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Ingredients
  

2 cans black beans, thoroughly rinsed and drained

1 medium onion, finely diced

3 cloves garlic, minced

2 tablespoons chipotle peppers in adobo sauce, finely chopped

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 tablespoon extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

8 small corn tortillas

1 ripe avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté, stirring occasionally, until the onion becomes translucent and soft, approximately 5 minutes.

    Add the minced garlic to the skillet and cook for an additional minute, stirring continuously until the garlic is fragrant but not browned.

      Incorporate the rinsed black beans, chopped chipotle peppers, smoked paprika, ground cumin, and a pinch of salt and pepper into the skillet. Stir well to ensure all the ingredients are evenly mixed.

        Using a potato masher or the back of a fork, gently mash some of the black beans, leaving some whole to create a delightful contrast in texture. Aim for a creamy yet chunky filling.

          Lower the heat, cover the skillet, and let the mixture simmer for about 10 minutes. This allows the flavors to meld beautifully. Stir occasionally to prevent sticking.

            While the black bean mixture simmers, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side, just until they become pliable.

              To assemble your tacos, take a corn tortilla and spoon a generous portion of the smoky black bean mixture onto each one. Top with a few slices of avocado and sprinkle fresh cilantro on top for a burst of flavor.

                Serve the tacos immediately with lime wedges on the side, perfect for squeezing over the filling for an extra zing.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: For an eye-catching display, arrange the assembled tacos on a vibrant platter, garnishing the surrounding area with lime wedges and additional sprigs of fresh cilantro for a pop of color and freshness.