Crispy Black Bean Tacos

To make the filling, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, then stir in the tomato paste and cook for another minute.

Add the rinsed black beans, vegetable broth, chipotle in adobo paste, chili powder, cumin, and oregano. Stir everything together to combine.

Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken. Use a potato masher or the back of a spoon to mash about half of the beans. If the mixture becomes too thick, add another splash of broth. Set aside.

Lay out the tortillas. On one half of each tortilla, sprinkle a layer of shredded cheese, top with a generous scoop of the black bean mixture, and finish with another layer of cheese.

Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently.

To make the guacamole, mash the avocado in a small bowl. Stir in chopped cilantro and lime juice. Season with salt to taste.

Heat vegetable oil in a large skillet over medium-high heat. Carefully place the assembled tacos in the pan, working in batches if necessary.

Cook for 2-3 minutes per side, until the tortillas are golden brown and crispy, and the cheese is fully melted and gooey.

Remove tacos from the pan. Gently open them and stuff with your desired toppings like guacamole, shredded lettuce, sour cream, diced onion, and fresh cilantro. Serve immediately with lime wedges and hot sauce.