Crispy Black Bean Tacos

Preheat oven to 425°F. Stir together just half the chipotle morita, mango chutney, mayo, and a pinch of salt in small bowl.

Heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Add tomatoes and a pinch of salt and cook, undisturbed, until they begin to blister and brown, 3 to 4 minutes. Transfer to medium bowl and wipe skillet clean. (4-servings: use 4 tsp vegetable oil)

Heat 1 tbsp olive oil in same skillet over medium heat. Add onion, remaining chipotle morita, just half the cumin, just half the paprika, and just half the tomato powder. Cook, tossing occasionally, until onion has softened, 3 to 4 minutes. (4-servings: use 2 tbsp olive oil) (TIP: Keep remaining spices and tomato powder for your own use.)

Stir black beans and ½ cup water into onion mixture and bring to a simmer. Use back of spoon to mash beans until few whole beans remain (they do not need to be smooth). Add lime juice and season to taste with salt. (4-servings: use 1 cup water)

Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Brush baking sheet with 1 tbsp olive oil, add warmed tortillas in single layer, and move tortillas around slightly to coat in oil. Spread taco filling on half of each tortilla and sprinkle with cheddar. Bake until cheddar is melted and tortillas are crispy, 8 to 10 minutes. Fold tacos in half and arrange cheddar side down. (TIP: For the 4-serving meal, crisp tacos in batches.)

Add cilantro to tomatoes and toss to combine. Divide crispy black bean tacos between plates. Serve with blistered tomato salad, lime wedges, and chipotle-mango aioli for dipping. ¡Buen apetito!