Crispy Black Bean And Cheese Tacos

1. Preheat your oven to 425F and line an extra large baking sheet or 2 normal-sized baking sheets with parchment paper. Set aside.
2. Bring a large pan to medium heat. Once hot, add oil. Then, add onion and cauliflower rice. Season with kosher salt. Sauté, stirring occasionally, for about 4-5 minutes.
3. Add in garlic and remaining spices and let cook for 1 more minute.
4. Next, add in black beans, lentils, broth or water, and lime juice + zest. Stir to combine. Taste and adjust the amount of salt and cayenne to your preference.
5. Then, allow it to cook for 3 more minutes, stirring occasionally.
6. Start smushing the beans and lentils with the back of your spatula or a potato masher. They don't have to all be mashed. Remove the pan from the heat and set aside.
7. Add corn tortillas to your baking sheet(s) and spray each side lightly with cooking oil. Then, transfer to the preheated oven to cook for 3 minutes.
8. Add a thin layer of cheese to one half of each tortilla. Then, layer on a large spoonful of the black bean and lentil mixture – you may have some extra, depending how heavily you fill them.
9. Finally, add another thin layer of cheese on top. Fold the tortillas in half and press down firmly on the tortilla so that it stays closed.
10. Transfer baking sheet(s) to the oven for 12 minutes, then gently flip the tacos and cook for another 12 minutes, or until crispy.
11. While the tacos are baking, add all of the cilantro lime crema ingredients to a small food processor or blender and blend until smooth.
12. Allow the tacos to cool for several minutes before dipping in the cilantro lime crema.

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