Most people that eat meat, tend to plan their meals around a particular protein. It’s an easy habit to fall into but can be economical to switch it up. These vegetarian tacos start with a black bean filling made with plenty of Mendocino Spices seasonings and Pepitos Chilitos. You’ll notice how cheesy these tacos are once you add the chihuahua cheese to the filling, and baked will be oozing crispy goodness. I dress these crispy tacos up with guacamole, sour cream, and homemade de arbol hot sauce.
14 oz canned or homemade black beans
½ yellow onion, finely chopped
1 large poblano, finely chopped
4 oz Greek yogurt
1 cup chihuahua cheese
1tbsp Mendocino Spices Taco Seasoning
½ tsp Mendocino Spices Ground Cayenne
½ tsp Mendocino Spices Ground Cumin
Mendocino Spices All-Purpose Seasoning
6-8 corn or flour tortillas
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. In a skillet over medium high heat, add 1 tbsp of EVOO.
3. Once oil shimmers add the red onion and poblano. Season with a little bit of Mendocino Spices All-Purpose Seasoning. Sauté until fragrant.
4. Add beans and stir to combine. Bring to a boil.
5. Using a fork or a potato masher, lightly smash the black beans. Add remaining Mendocino Spices. Continue cooking and stirring until spices become fragrant.
6. Remove from heat and add Greek yogurt and pepper jack cheese until combined.
7. Heat corn tortillas on a plate with a damp paper towel for 10-15 minutes in the microwave before assembling.
8. Evenly distribute bean mixture and spread all over tortillas. Fold in half to make a crescent moon shape taco. Place on prepared baking pan. Brush each tortilla with olive oil.
9. Bake for 8-10 minutes, until golden brown. Flip the tacos over and bake another 8-10 minutes. Enjoy warm and garnish with guacamole and homemade hot sauce.