Black Bean Tacos

This is a new found favorite recipe of mine because it's easy and it adds some variety to the usual weeknight meals.  My family and I already eat very little meat, but this can lead to some monotony on the menu at times.  Especially during the summer when there's not as much desire to spend a huge amount of time in the kitchen, either because there's too much to do outside or it's just too hot.  Veggie burgers are a great option and don't get me wrong, I'm a huge fan of homemade veggie burgers, just not every night.  So I came up with this quick and easy recipe that's healthy, flavorful, and gluten-free (if that's something you're looking for).  Almost all of the vegetables are from the farmer's market and the cilantro came from my windowsill at home.  I like to serve these tacos either with a side of brown rice flavored with some cilantro and garlic, or a fresh green salad for something lighter since the tacos are pretty filling alone.  I hope you enjoy it!

Black Bean Tacos

1 can black beans, drained and rinsed

3/4 cup scallions, chopped

1 large tomato, chopped

1/2 cup fresh cilantro, chopped

1 tsp cumin

1/2 tsp garlic powder

2 tbsp olive oil

Small corn tortillas

Add black beans to a large bowl and using a potato masher, mash them lightly.  Add in the tomatoes, scallions, and cilantro and stir.  Stir in cumin and garlic powder.  Over medium-high heat, heat olive oil and place 1-2 corn tortillas in the pan.  Make sure that the entire surface of the tortilla is touching the pan, if two tortillas don't fit, just do one at a time.  Place a spoonful of the black bean mixture onto the tortilla and cook for 1 minute.  Next, fold the tortilla in half, making sure the filling stays inside.  Cook for about a minute more, then carefully flip, cooking for another minute on the other side.  The tacos should be lightly browned and crispy.  Top with a few more scallions or a little bit of shredded cheese.  Enjoy!