Black Bean Crispy Flour Tacos

This easy black bean taco with crunchy slaw comes together perfectly using the new Old El Paso™ crispy flour tortilla shells.
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25 Minutes Prep
25 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1 teaspoon vegetable oil
  • Small check mark in a circle icon 1 cup chopped onions
  • Small check mark in a circle icon 1 can (15 oz) black beans, drained, rinsed
  • Small check mark in a circle icon 2 tablespoons (from 1-oz package) Old El Paso™ original taco seasoning mix
  • Small check mark in a circle icon 1/4 cup water
  • Small check mark in a circle icon 2 cups shredded cabbage
  • Small check mark in a circle icon 1 tablespoon finely chopped fresh cilantro leaves
  • Small check mark in a circle icon 2 tablespoons fresh lime juice
  • Small check mark in a circle icon 1 teaspoon honey
  • Small check mark in a circle icon 1/8 teaspoon salt
  • Small check mark in a circle icon 1 box (8 count) Old El Paso™ crispy flour tortilla shells, heated as directed on box
  • Small check mark in a circle icon 1 avocado, pitted, peeled and diced (1/2-inch)
  • Small check mark in a circle icon 3/4 cup crumbled Cotija cheese
Preparation
  1. In 10-inch nonstick skillet, heat oil over medium heat. Add onions; cook 4 to 5 minutes, stirring occasionally, until onions are soft. Stir in beans, taco seasoning mix and water. Heat to boiling. Reduce heat; simmer 1 to 2 minutes, stirring occasionally, until slightly thickened.
  2. Meanwhile, in medium bowl, mix cabbage, cilantro, lime juice, honey and salt; stir to blend. Set aside.
  3. Divide bean mixture among heated shells; top with cabbage mixture, avocado and cheese.
Expert Tips
  • To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
  • Heating shells before filling provides the perfect crispness for your tacos.
Nutrition
1 Taco: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 620mg; Potassium 350mg; Total Carbohydrate 28g (Dietary Fiber 6g); Protein 8g % Daily Value: Vitamin A 6%; Vitamin C 10%; Calcium 15%; Iron 8% Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 1/2 High-Fat Meat, 1 1/2 Fat Carbohydrate Choices: 2