Taco night, kid-sized. Small tortillas and a mild filling make these easy for little hands, and a colorful plate of dippers rounds out the meal.
Black Bean Mini Tacos
Soft mini tacos filled with seasoned smashed black beans, served with crunchy veggie sticks, hummus and fruit for a build-your-own plate.
Ingredients
Method
- Warm the olive oil in a skillet over medium heat. Add the black beans, cumin, garlic powder, salt and water.
- Cook 4 to 5 minutes, smashing about half the beans with a fork, until thick and warmed through.
- Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave.
- Fill each tortilla with beans, then top with lettuce, tomato and mashed avocado.
- Serve with veggie sticks, hummus and fruit on the side.
Notes
Set out the fillings and let kids assemble their own tacos. The bean filling keeps 4 days in the fridge.
