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1 (14-ounce) can of black beans, rinsed and drained

¼ cup of your favorite salsa

1 tablespoon taco seasoning

8 small flour tortillas

¼ – ½ cup olive oil or butter for frying

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CILANTRO LIME SAUCE

¼ cup avocado oil

¼ cup water

½ cup chopped green onions

½ cup cilantro leaves

2 cloves garlic

½ teaspoon salt

Juice of 2 limes

½ cup sour cream (sub avocado to keep it dairy free / vegan)

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1. Blend all ingredients in the cilantro lime sauce until smooth-ish. Set aside.

2. In a food processor or chopper, blend the beans, salsa, and taco seasoning. Transfer to a skillet with a drizzle of oil and cook it up long enough to soften the flavors of the garlic and / or onions in the salsa. About 5 minutes is fine.

3. Spread a few tablespoons of black bean filling into a flour tortilla. Fold in half. Repeat until the filling is used up (about 6-8 tacos).

4. Heat some oil or butter in a skillet over medium heat. Fry in a skillet over medium heat, until crispy and golden brown. Dip in cilantro lime sauce. Serve with chips and salsa and a mid-week margarita. You’re welcome.

pinchofyum, vegetarian, budget, easy,