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In the realm of quick and flavorful meals, Spicy Green Chili Black Bean Tacos stand out as a deliciously vibrant option that caters to both vegetarians and those seeking a hearty, satisfying dish. Tacos, a beloved staple in many households, offer versatility that allows for endless creativity in the kitchen. This particular recipe combines the rich, earthy flavors of black beans with the fiery kick of green chilies, making it a perfect choice for Taco Tuesday or any casual gathering with friends and family.

Green Chili Black Bean Tacos

Discover the vibrant flavors of Spicy Green Chili Black Bean Tacos, a delicious and nutritious option perfect for any gathering! Packed with protein and fiber from black beans, and a zesty kick from green chilies, this recipe caters to both vegetarians and taco lovers alike. With fresh toppings and a rich blend of spices, these tacos promise a delightful balance of taste and nutrition. Get ready to impress your friends and family with this easy-to-make meal that combines fun and flavor!
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 cup fresh green chilies (such as poblano or serrano), roasted, peeled, and chopped

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and black pepper to taste

1 tablespoon olive oil

8 corn tortillas

1 cup fresh cilantro, chopped

1 cup avocado, diced

1 lime, juiced

¼ cup crumbled feta cheese (optional)

Pickled red onions for garnish (optional)

Instructions
 

Prepare the Green Chilies: If using fresh green chilies, roast them over an open flame or in the oven until charred. Allow to cool, peel off the skin, and chop them roughly. If using canned green chilies, simply drain and set aside.

    Sauté the Base: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until transparent. Stir in minced garlic and cook for an additional 1 minute until fragrant.

      Add Spices: Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to combine the spices with the onions and garlic.

        Incorporate Black Beans and Green Chilies: Add the rinsed black beans and chopped green chilies to the skillet. Gently stir everything together and cook for about 5 minutes, allowing the flavors to meld together. Adjust seasoning to taste.

          Warm the Tortillas: In a separate dry skillet, heat the corn tortillas over medium heat for about 30 seconds on each side, or until warm and slightly toasted.

            Assemble the Tacos: To each warm tortilla, spoon a generous amount of the black bean and green chili mixture. Top with diced avocado, fresh cilantro, and a squeeze of lime juice. If desired, add crumbled feta cheese and pickled red onions for an extra kick.

              Serve: Plate your tacos and serve immediately, accompanied by lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings