🛒Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 3 cups fresh spinach, roughly chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 8 small corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
🔧Kitchen Tools Needed
- Large skillet
- Wooden spoon
- Knife
- Cutting board
- Can opener
📝Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and sauté until translucent, about 3-4 minutes.
- 3
Stir in the minced garlic, ground cumin, paprika, chili powder, salt, and pepper. Cook for an additional minute until fragrant.
- 4
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- 5
Stir in the black beans and cook until heated through, about 2 minutes.
- 6
Warm the corn tortillas in a separate dry skillet over medium heat, about 30 seconds per side, or until pliable.
- 7
Assemble the tacos by dividing the spinach and bean mixture among the tortillas.
- 8
Top each taco with shredded cheddar cheese, cherry tomatoes, avocado slices, and fresh cilantro.
- 9
Serve with lime wedges on the side for squeezing over the tacos.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just be sure to thaw and drain it well before adding it to the skillet.
How can I make these tacos vegan?
To make these tacos vegan, simply omit the cheese or use a plant-based cheese alternative.
