Crispy and delicious black bean tacos made with pantry ingredients
Drain liquid from beans and place in a bowl.
Stir in salt, chili powder, and cumin and smash beans slightly.
Heat oil in a skillet over medium heat.
When oil is hot, place a tortilla in skillet and cook for 30 seconds. Flip over to the other side and fill with a small amount of beans. Fold over half of the tortilla and smash with a spatula.
When first side is brown and crispy, flip over to brown the second side. Remove from pan and place on plate to drain. Repeat with remainder of tacos.
A small amount of shredded cheese may be added to the beans if desired. About 4 oz of Pepperjack is delicious in them.