Instructions

• Puree the black beans and liquid in a blender until smooth. Set aside.
• Cut each of the tortillas using a 2-inch cutter or a drinking glass. You should get 3 rounds from each tortilla, a total of 24 rounds. Don’t discard the scraps!
• Heat a large skillet over medium heat and drizzle in Habanero Extra Virgin Olive Oil to coat the bottom. Add in the onions and saute until softened and golden brown. Add in the garlic and saute for 1 minute.
• Add in the ground beef, salt and Cuban Spice Blend. Stir to mix and break up with a wooden spoon. Break up the beef until it is very small – you’ll need to fit it in a tiny taco! Cook until browned, about 8 minutes.
• Add in the pureed black beans and stir to mix. Continue cooking for about 10 minutes or until the liquid is evaporated and the mixture has thickened. Set aside to cool.
• Place about a tablespoon of taco meat on a tortilla round and add some cheese. Press to form a taco and place on a parchment-lined sheet pan. Repeat with the remaining tortilla rounds.
• Brush both sides of each tiny taco with Habanero Extra Virgin Olive Oil. Bake for 10 minutes. Turn the tiny tacos and continue baking until golden brown – about an additional 10 minutes.
• You’ll have taco meat leftover from the recipe. Use it in on a taco salad or a quesadilla. It also freezes well. For those leftover tortilla pieces, stack them up and cut into strips. Spread on a sheet pan. Drizzle with Jalapeno Garlic Extra Virgin Olive Oil and salt. Bake until crispy. These make an excellent garnish for salads or tortilla soup.