Crispy Black Bean Tacos

I love taco night.  It's like a choose your own adventure dinner - pick your meat, pick your beans, pick your toppings.  Endless combinations.  And easy to throw together, which has become the number one important quality of a dinner these days.

I always go for the soft flour tortilla.  You're working with a lot of surface area, and therefore you can really fill that thing up to capacity.  But my wife has a soft spot (see what I did there?) for the hard shells.  It's pretty undeniable that the crunch is satisfying, although I have never managed to eat one without it crumbling to pieces after the first bite.  But these beauties are different.

You fill these tacos up before frying them to a perfect golden brown crisp and then stuff them with toppings.  And then you stuff your mouth with their deliciousness, and not once do they crumble under the pressure.  The added step of frying these tacos does mean they are not quite the 30 minute dinner you want to get on the table, but they sure do come close.  And even though I love a fully loaded burrito-sized tortilla, it's good to change things up every now and then.

Crispy Black Bean Tacos
Serves 2

1 c refried black beans* (you could also substitute your own protein of choice, like cooked chicken)
4 taco-sized tortillas (corn or flour)
1/2 c shredded cheese
1/2 c guacamole
1/2 c diced tomatos
hot sauce (optional)
canola oil for frying

Heat a couple of inches of canola oil in a large skillet.  Spread black beans on each tortilla, and fold each in half.

One at a time, place tacos carefully in the hot oil, using a fork to press them down and keep them closed.  Flip each taco after about 45 seconds, or when golden brown.

Carefully remove each taco from the skillet and let drain.  Pry each taco open slightly to add cheese, and let it melt.  Then spoon in some guacamole, and stuff the rest of the taco up with diced tomatoes.  Top with hot sauce if you'd like.  Eat immediately.

*I let my black beans soak overnight and then boil until soft and drain.  I mash them in a skillet with butter, onion, cumin, chili powder, oregano, and salt.  You can also used canned refried black beans.