1 Tbsp - olive oil
1/4 cup - pico de gallo
1 Tbsp - taco seasoning
1 15oz - can black beans- drained and rinsed
2 Tbsp - vegetable broth
4 - tortillas
taco toppings of your choice
- In a large skillet, heat the olive oil over medium high heat. Add the pico de gallo and cook, stirring occasionally, until just softened, about 3 minutes.
- Stir in the taco seasoning, black beans, and vegetable broth. Cover and reduce the heat to medium low and cook for 3 to 4 minutes, until warmed through. Remove the lid and gently mash some of the beans, but leaving most whole.
- Serve in warmed tortillas with toppings of choice.
- Homemade Taco Seasoning
- 1/4 cup chili powder
- 2 Tbsp ground cumin
- 1 Tbsp paprika
- 1 Tbsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp ground pepper
- 1 Tbsp cornstarch (optional, but will help to prevent caking while stored)
- Mix everything together in a mason jar and cover tightly with a lid. Store in the pantry for up to 6 months.