Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — dinner, lunch, built around what Gustavo keeps on the shelf.
Ingredients
- 1 can Iberia Organic Black Beans (15 oz), drained and rinsed
- 1 tablespoon Iberia Minced Garlic in Water
- 1 teaspoon Iberia Adobo with Pepper
- 1 tbsp Iberia Organic Extra Virgin Olive Oil
- to taste ½ small onion, diced
- 1 teaspoon ground cumin
- to taste ½ teaspoon smoked paprika
- to taste Juice of ½ lime
- to taste Salt and black pepper (to taste)
- 8 small corn or flour tortillas
- to taste Shredded lettuce
- to taste Diced tomatoes
- to taste Avocado
- to taste Fresh cilantro
- to taste Crumbled queso fresco
Method
- Heat Iberia Organic Extra Virgin Olive Oil in a skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Stir in Iberia Minced Garlic and cook for 30 seconds.
- Add Iberia Organic Black Beans, Iberia Onion Powder, Iberia Adobo with Pepper, cumin, and smoked paprika. Stir and cook for 5-7 minutes, lightly mashing some beans for texture.
- Add lime juice and adjust with salt, pepper, and Iberia Hot Sauce to taste.
- Heat tortillas in a dry pan or microwave until soft.
- Spoon the black bean mixture into tortillas and add your favorite toppings.
- Finish with extra Iberia Hot Sauce and serve immediately.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.