Vegan Black Bean Tacos with Coconut Oil
Organic large corn tortillas
1 can of refried black beans
Monterey jack, cheddar — or your
favorite cheese, shredded
Coconut oil for frying
Your favorite toppings — lettuce, tomatoes, onions, cilantro, olives, salsa, sour cream, guacamole, lime, etc., etc.
In a fry pan, melt at least 2 tablespoons of coconut oil until very hot. Place at least 2 to 3 tortillas in the oil. Quickly place a spoon of refried black beans and a small handful of cheese in the tortillas. Turn half of each corn tortilla over on itself and fry until lightly browned and crispy. Flip to brown other side. Remove from pan and drain on paper towel. Serve with all your favorite toppings and a spritz of lime. Yum!