The older I get the more I find that I like spicier food…at least until it is time for my old man stomach to need some Tums. Back off on the spices here or substitute your favorite taco seasoning and it looks like you could still have a tasty dish.
For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water or vegetable broth
2 (15 oz.) can black beans, drained and rinsed
6 tbsp. fresh salsa
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese (optional)
Shredded romaine lettuce
Chopped green onions
Sour cream, Greek yogurt, or Tofutti Better than Sour Cream
To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and lightly mash the mixture with a spoon or fork.
Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions, guacamole, and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.
Adapted from: Annie’s Eats
From: Gilly Cakes