Crispy Black Bean Tacos

Using pantry staples, these tacos are a simple way to satisfy everyone’s appetite while keeping the season bright. Naturally vegetarian (with easy vegan options), they’re a versatile dish that will shine during busy holiday weeks.

Ingredients

• 3 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, finely chopped or grated
• 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tbsp adobo sauce (optional, for less spice)
• 2 tbsp tomato paste
• 1 ½ tsp chili powder
• 1 ½ tsp ground cumin
• 1 ½ tsp smoked paprika
• 2 (14 oz) cans black beans, drained and rinsed
• ½ cup vegetable broth or stock
• 1 lime, juiced
• 8–10 corn tortillas
• 6 oz Pepper Jack cheese or your favorite melty cheese, freshly shredded
• Kosher salt and ground black pepper, to taste

Optional toppings: Shredded lettuce, avocado, sour cream, pickled red onions, chopped cilantro, salsa, lime wedges, etc.

Instructions

1. Preheat and Prep: Preheat your oven to 450°F, positioning a rack in the center. Chop, measure, and prepare all ingredients to streamline cooking.
2. Sauté the Onion: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the onion and 1 tsp kosher salt. Cook, stirring occasionally, until soft and translucent (3–4 minutes).
3. Toast the Aromatics: Add garlic and chipotle to the skillet, cooking until fragrant (30 seconds). Stir in chili powder, cumin, smoked paprika, and tomato paste. Cook for 1–2 minutes, stirring, until the spices bloom and the mixture is aromatic.
4. Make the Black Bean Filling: Stir in the black beans, combining them with the spices. Cook for 1–2 minutes, then add the vegetable broth. Bring to a simmer, and use a spatula or wooden spoon to mash the beans slightly. Cook until the mixture thickens slightly (1–2 minutes). Add lime juice, then season with salt and pepper to taste. Set aside.
5. Warm the Tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
6. Assembly: Brush a large rimmed baking sheet with the remaining 2 tbsp olive oil. Place tortillas on the sheet, flipping to coat both sides lightly in oil. Spread the black bean mixture over half of each tortilla, sprinkle with cheese, and fold into a taco shape.
7. Baking: Bake for 8–10 minutes, then carefully flip each taco with a spatula. Return to the oven and bake for another 8–10 minutes until golden and crisp. Let cool for 2–3 minutes, allowing the tacos to crisp further.
8. Serving: Serve warm with your favorite toppings—cashew crema, fresh salsa, lime wedges, or all the above. Enjoy these crunchy, cheesy delights with a glass of "Day 3" Advent wine. 

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