From craving to table
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and red bell pepper. Sauté for 4-5 minutes, until softened.
- 3
Stir in the garlic and cook for 1 minute, until fragrant.
- 4
Add the black beans, pinto beans, smoked paprika, cumin, oregano, chili powder, salt, and black pepper. Stir to combine.
- 5
Pour in the tomato sauce and simmer for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly.
- 6
Warm the corn tortillas in a dry skillet or in the microwave until pliable.
- 7
Fill each tortilla with a generous spoonful of the bean mixture.
- 8
Top with shredded lettuce, diced tomato, crumbled queso fresco, and chopped cilantro.
- 9
Serve immediately with lime wedges on the side for squeezing.