Crispy Oven Tacos with Cilantro Jalapeno Sauce

• servings: 3 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

Recipe Video Instructions: https://youtu.be/6R8yjOx92vo

2 tbsp olive oil, divided + more for brushing tortillas

2 tbsp tomato paste

2 (15 oz) cans black and/or pinto beans, drained and rinsed

1 tsp kosher salt

2 tsp ground cumin

2 tsp dried oregano

½ tsp garlic powder

¼ tsp red pepper flakes (optional)

2-4 tbsp water

2 ½ - 3 cups grated cheddar cheese

8 small-medium corn or flour tortillas*

1 cup loosely packed cilantro (stems included!)

½ cup toasted pumpkin seeds

½ jalapeno**

3 tbsp lime juice

2 tbsp olive oil

1 clove garlic

¾ tsp kosher salt

½ cup water

* If using corn tortillas, wrap them in a damp paper towel and microwave for 20 seconds to make them more pliable.

** Remove the seeds if you don’t want it too spicy. All peppers vary in spice - I usually do a little taste test to see how spicy it is.

Directions

1. Preheat the oven to 450F. Line a baking sheet with parchment paper.

2. In a large skillet over medium heat, warm 1 tablespoon oil. Add the tomato paste and let cook for 1 minute, stirring occasionally, until darkened in color (be careful of splatter!). Stir in the beans and salt and cook for 1 minute, stirring occasionally. Stir in the spices and remaining 1 tablespoon oil and cook for about 30 more seconds, stirring often.

3. Turn off the heat, stir in 2 tablespoons water, and use the back of a wooden spoon or a fork to mash up most of the beans. If it gets too dry, just add another tablespoon of water.

4. Place tortillas on your baking sheet. Brush both sides of the tortillas lightly with olive oil. Fill ½ of each tortilla with about ⅓ cup worth of the bean mixture and sprinkle about ¼ cup cheese on top of that (amounts will depend on size of your tortilla). Fold the naked half over the beans/cheese into a half moon shape (if it’s not holding together, just flip it over!). Repeat with remaining tortillas, beans, and cheese.

5. Bake for about 15-20 minutes or until tortillas are crispy and golden and the cheese around the edges of the tortillas is deeply golden brown/crispy. Let them cool for 5-10 minutes.

6. Meanwhile, make the sauce by adding all ingredients into a high-speed blender and blend until totally smooth (this will take a minute or so).

7. Serve tacos with sauce for dipping. If you have a favorite hot sauce, serve that on the side as well!

Notes

Note: Bulk it up by cooking in 2 cups finely chopped veg (any veg, clean out the fridge!) and/or ground meat (with ½ teaspoon salt) before adding the beans and spices.

Make it a snack/app! Cut the tortillas in half and serve with the dip for a delicious game-day snack!

Items you can prep ahead (optional):

- Toast 1/2 cup pumpkin seeds

- Make the sauce

- Make the bean filling

- Grate 3 cups of cheese

Storage:

Store leftovers in an airtight container:

Baked tacos: up to 5 days in the fridge or 2 months in the freezer

Sauce: up to 4 days in the fridge or 2 months in the freezer

Leftovers + Repurposing:

Reheat leftover baked tacos in a 350F oven for about 15-20 minutes or until warmed through. They will NOT be crispy like when they were fresh out of the oven. You can also microwave them. Serve with sauce!