lettuce, cheese, tomatoes, avocado, sour cream, onions, etc.
Instructions
For hard taco shells, preheat the oven to 350℉. Arrange Taco Shells upright in a baking dish Use crumbled-up foil if needed to help shells stay upright or an inverted muffin tin. Bake the shells for 6 minutes while the beans simmer.
While the taco shells are baking, drain and rinse the black beans and add them to a small saucepan or nonstick frying pan, add in the salsa, cumin, and paprika. Bring the mixture to a simmer over high heat, and then reduce heat to medium and simmer for 5-7 minutes. Turn off the heat and stir in the zest of the fresh lime into the black bean mixture.
Remove the baked taco shells from the oven and top each shell with about ¼ cup of the bean mixture. Sprinkle with cheese of desired and return to the oven for 5 minutes, or until cheese is melted.
Serve with desired toppings.
Notes
Taco Shells: In place of hard taco shells, feel free to use flour or corn tortillas. Simply heat your tortillas in a dry skillet for 20-30 seconds per side and fill with the bean mixture and top with cheese and desired toppings. Salsa: Pay attention to the level of spice in your salsa, as that will determine the spice level in your tacos. Storage: These tacos are best served immediately once assembled. The black bean mixture will keep in the fridge for up 3 days.