1(10 ounce)can diced tomatoes with green chilesdrained
¼cupchopped cilantro
2teaspoonschili powder
½teaspooncumin
½teaspoonoregano
½teaspoonsalt
126-inch flour tortillassee note #1
1cupMexican blend shredded cheese
Instructions
Preheat the oven to 375 degrees F. Drain and rinse the black beans. Drain liquid from the refried beans and canned tomatoes.
In a large bowl, stir together the black beans, refried beans, tomatoes, cilantro, chili powder, cumin, oregano, and salt.
Lay out flour tortillas on a large parchment-paper lined baking sheet, careful not to overlap any tortillas. You may need to assemble the tacos in batches.
Scoop out ¼ cup filling and place on half of each tortilla. With a knife or spoon, flatten/spread the mixture across one half of the tortilla. Don't spread it all the way to the edges.
Top each portion of beans with a sprinkle of cheese.
Fold the tacos over and press down slightly. If the tacos are popping open, just flip them over and they will stay closed.
Bake at 375F for 11-13 minutes, carefully flipping halfway through (flipping is optional but makes the tortilla texture eequal on both sides).
The tacos are ready when the tortillas is golden throughout and the edges are crispy brown.
Notes
Tortillas: This recipe also works with eight 9-inch tortillas. I have not tested with corn tortillas.
Adding vegetables: Saute or cook vegetables (like onions, peppers, and cauliflower) before adding them to the tacos to avoid soggy tacos.
Leftovers and freezing: I recommend assembling the tacos as you are ready to eat them instead of prepping tacos ahead. The filling is best within 4-5 days. Keep refrigerated in a closed container. Freeze the filling for up to 3 months. Just let thaw overnight in the fridge before using.