Vegan Black Bean Chalupas

Vegan Black Bean Chalupas
Ingredients:
8 small corn tortillas
1 can black beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon paprika
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
1 tablespoon olive oil
Toppings: diced tomatoes, sliced avocado, shredded lettuce, chopped cilantro, vegan sour cream, and lime wedges
Instructions:
Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
Add the black beans to the skillet, along with the cumin powder, paprika, chili powder, salt, and pepper. Stir well to coat the beans with the spices. Cook for about 5 minutes, until the beans are heated through and the flavors are well combined. Mash some of the beans with a fork or potato masher to achieve a thicker consistency.
In a separate skillet, heat a small amount of oil over medium heat. Place one corn tortilla in the skillet and cook for about 1-2 minutes on each side until it becomes slightly crispy. Repeat with the remaining tortillas.
To assemble the chalupas, spread a spoonful of the black bean mixture onto each tortilla. Top with your desired toppings, such as diced tomatoes, sliced avocado, shredded lettuce, chopped cilantro, vegan sour cream, and a squeeze of lime juice.
Serve the vegan black bean chalupas warm and enjoy!