Name: Black Bean Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 cans black beans, drained and rinsed; ½ tsp smoked paprika; ½ tsp cumin; 1 pt cherry tomatoes, quartered; 4 radishes, cut into thin strips; 1 jalapeno, sliced; juice of 1/2 lime; 2 tbsp cilantro, minced; 4 - 6 oz queso fresco or feta cheese; 2 tbsp Colavita Extra Virgin Olive Oil; Pinch of salt and pepper; 8 corn tortillas; 2 ripe avocados, sliced; Lime wedges for serving

2 cans black beans, drained and rinsed

½ tsp smoked paprika

½ tsp cumin

1 pt cherry tomatoes, quartered

4 radishes, cut into thin strips

1 jalapeno, sliced

juice of 1/2 lime

2 tbsp cilantro, minced

4 - 6 oz queso fresco or feta cheese

2 tbsp Colavita Extra Virgin Olive Oil

Pinch of salt and pepper

8 corn tortillas

2 ripe avocados, sliced

Lime wedges for serving

Rinse and drain the black beans.

Place them in a medium bowl. Sprinkle them with the parika, cumin, a pinch of salt and pepper and a drizzle of Colavita olive oil.

Mix well.

In a large, non-stick skillet, cast iron skillet or stove top griddle, add 1 tbsp Colavita olive oil and heat over medium-high heat.

Place one corn tortilla at a time into the pan and toast about 2-3 minutes per side.

Removed the toasted tortillas to a plate. Invert another plate on top of the tortillas so they stay warm.

To assemble, place a heaping tablespoon of the beans on a tortilla. Garnish with avocado, red onion, jalapeno, tomatoes and radishes. Add a squeeze of lime juice if desired and a sprinkle of cheese and fresh cilantro. Enjoy!