Celebrate cinco de mayo with these vegetarian black bean tacos! They take less than 30 minutes to make and are so worth it! Enjoy alongside a margarita and some salsa.
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.
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!