Black Bean Tacos

For the Taco Filling
2 tablespoons olive oil
2 tablespoons taco seasoning
2 tablespoons minced garlic
1/2 teaspoon onion powder
4 ounces diced green chilies drained
30.5 ounces black beans rinsed and drained
3/4 cup tomato juice
2 tablespoons finely chopped fresh cilantro
salt and pepper to taste

For the Tacos
2 tablespoons coconut oil
10 corn tortillas
8 ounces Monterey Jack cheese shredded
guacamole for serving
salsa for serving

For the Filling
Heat olive oil in a pan over medium high heat. Add taco seasoning, minced garlic, onion powder, and diced green chiles. Cook for 2-3 minutes, or until garlic is fragrant.

 

Add black beans, tomato juice, cilantro, and salt and pepper. Reduce heat to medium. Cook, stirring frequently, until most of the liquid evaporates, about 10-12 minutes. 

 

For Tacos
Heat coconut oil over medium high heat. Cook a taco shell on one side. Then flip so the crispy side is facing up. 

 

Place filling on ½ of the taco shell, ~2-3 tablespoons. Top with shredded cheese. 

 

Close the taco and press down so the filling flattens a little bit. Cook on both sides until the outside of the taco is crispy. Repeat for the remaining tacos.

Serve with guacamole or salsa.