Oven-Baked Crispy Black Bean Tacos

Servings: 4

For the Black Bean Tacos:

• 1 tbsp. Olive Oil
• 1/2 Yellow Onion, finely chopped, or 4 Shallots
• 3 Garlic Cloves, minced
• 1-2 Jalapeños, chopped and de-seeded
• 2 tbsp. Tomato Paste
• 2 14-oz Black Beans, drained
• 1 tbsp. Taco Seasoning
• Juice of 1 Lime
• 6 large Corn Tortillas
  

For the Cilantro Yogurt Sauce:

• 1/2 cup Plain Greek Yogurt
• 1 bunch Cilantro
• Juice of 1-2 Limes
• 1 tsp. Olive Oil
• 1/4 tsp. Paprika
• Salt & Black Pepper, to taste

For the Black Bean Tacos:

1. Preheat oven to 450F. Line a baking sheet pan with parchment paper.
2. In a skillet over medium high heat, add the olive oil to heat up for 1 minute.
3. Add the minced garlic, shallots, and jalapeño peppers. Sauce for 1 minute, until fragrant.
4. Add the drained black beans and tomato paste. Stir to combine.
5. Add 1 cup water, stir to combine, and bring to a boil. Reduce heat to a simmer.
6. Using a fork, lightly smash the black beans. Add more water as necessary to keep the black beans moist but not liquid-y.
7. Add the taco seasoning, lime juice, and salt and black pepper to taste.
8. Evenly distribute and spread over the tortillas. Place on the prepared baking pan.
9. Brush each tortilla with olive oil.
10. Bake for 8-10 minutes, until lightly golden brown, flip the tortillas over and bake another 8-10 minutes. Enjoy warm!

For the Cilantro Yogurt Sauce:

1. Blend all ingredients together in a food processor or high speed blender until smooth and creamy. Serve immediately ro store in an airtight container in the fridge up to 4 days. Enjoy!