Corn tortillas fabricated into taco shells, available in most grocery stores, simplify this Mexican entrée traditionally fried. This healthier version of the taco allows me the opportunity to turn one of my favorite beans into a meal.

For the refried beans
1/4 cup olive oil
2 15-ounce cans of black beans
1/4 cup of water
1 teaspoon black pepper
1 teaspoon salt (optional)

Open two cans of black beans, drain into a colander and rinse.

Heat a 9-inch skillet on the stove set to medium. Add the olive oil when the pan is warm.
Add the beans. Use a potato masher to crush the beans. Add the water and stir. Season with salt and pepper to taste. Turn the heat off when the liquid has reduced and beans are creamy.
Remove from the stove.

For the tacos
12 organic stoneground yellow corn taco shells
1/2 red onion, chopped
1 jalapeño, seeded and chopped
1 cup of cheese grated
8 ounces of chipotle salsa

Preheat the oven to 350° F and place the oven rack in the middle of the oven.

Line up the taco shells in a 9 x 13 inch glass baking dish, 8 down the middle 2 on each side.

Chop the onion and jalapeño. Place in a small mixing bowl. Mix until combined.
Grate the cheese into a mixing bowl.

To assemble
Add a tablespoon of the onion and jalapeño pepper mix into each taco shell. Then spoon
a heaping tablespoon of beans into each taco shell. Add a tablespoon of grated cheese
on top of the refried beans. Top each taco with a tablespoon of salsa.

Tightly seal and refrigerate the remaining salsa.

Bake for 15 to 20 minutes or until the cheese has melted.
Serve immediately.