• To a pan add olive oil and sauté onions on medium heat until translucent, between 5-7 minutes. Add garlic and cook for 1-2 minutes making sure the garlic doesn't burn. Add all of the spices and cook for about 1 minute stirring frequently so the spices don't burn.
• Add black beans and cook for another minute. Lower the heat to low-medium and add 2 tbsp water. Start smashing the black beans with a fork/potato masher ect. leaving some black beans whole but smashing most of them. Add another tablespoon of water if the beans get to dried out.

Crispy Tortillas

• Preheat oven to 350 degrees F. Lightly brush olive oil or use cooking spray to oil both sides of a corn tortilla. Place coated tortilla on a baking sheet and bake for 7 minutes and flip and cook for another 5-7 minutes. Making sure to keep an eye on them as they can go from perfectly golden to burnt really quickly. Cook until golden.
• OR for a faster dinner buy pre packaged crispy tortilla shells from the grocery store.

Assembly

• Lightly spread a thin layer of black beans on the crispy tortilla shell. Top with your favorite toppings liken tomato, lettuce, avocado, corn, cheese ect. Make sure to drizzle with your favorite hot sauce or salsa on top.
• Store any left over beans in the fridge for 3-5 days. Tortillas should only be made same day.