Veggie Tacos with Refried Black Beans

Ingredients

For the Refried Beans: (Serves 4)

• 2 cups black beans (cooked or canned, drained)

• 2 tablespoons olive oil

• 1 teaspoon cumin seeds

• 1 medium onion, finely chopped

• 1-2 tablespoons taco seasoning (adjust to taste)

• Salt, to taste

• Water, as needed

For the Salad:

• 1 cup shredded lettuce

• 1 cup diced cucumber

• 1 cup diced tomato

• 1 cup shredded carrots

• 1-2 tablespoons taco seasoning (adjust to taste)

For the Tacos:

• Hard taco shells

• 1 cup Mexican cheese (shredded)

• Salsa, guacamole, sour cream, or a combination for topping

Instructions

1. Make the Refried Beans:

   • Heat olive oil in a skillet over medium heat.

   • Add cumin seeds and sauté until they crackle.

   • Add chopped onions and cook until golden brown.

   • Stir in the mashed black beans, taco seasoning, and salt. Mix well.

   • Add a little water to reach your desired consistency. Cook for a few more minutes, stirring occasionally.

2. Prepare the Salad:

   • In a bowl, combine shredded lettuce, diced cucumber, diced tomato, and shredded carrots.

   • Sprinkle taco seasoning over the salad and toss to combine.

3. Heat the Taco Shells:

   • Preheat your oven according to package instructions. Place hard taco shells on a baking sheet.

   • Fill each shell with a sprinkle of Mexican cheese and heat until the cheese is melted.

4. Assemble the Tacos:

   • Fill each taco shell with a generous amount of refried beans.

   • Top with the salad mixture.

   • Finish with your choice of salsa, guacamole, sour cream, or all three!

5. Serve:

   • Enjoy your delicious veggie tacos warm!

Feel free to customize the toppings and add any other ingredients you love!