Truus, Bob & Jan too! posted a photo:

British postcard in the Famous Cinema Stars series by Beagles, no. 104-B. Collection: Marlene Pilaete.

On 30 April 2026, the new La Collectionneuse post at European Film Star Postcards will feature American silent film star Clara Kimball Young.

Eudaemonius posted a photo:

Eudaemonius posted a photo:

sctcroft posted a photo:

Scanned vintage negative photo.

It wasn’t the first time he’d stayed in a hotel near the ruins and spent the day planning something big and sinister at the pyramids, something that in his mind resembled those school or church shootings so common in the United States. Last Sunday he did it again. He arrived by bus from the north of Mexico City, rented a room in a nearby hotel, and on Monday morning entered the Teotihuacán archaeological site in the State of Mexico. For his big day, he chose to wear black pants and a plaid shirt. In his backpack, he put some sheets of paper on which he had handwritten what he was about to do with an old revolver and 42 rounds of .38 caliber ammunition.

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Aldeas, The Final Dream of Pope Francis is being screened to commemorate the first anniversary of Francis’s death

Martin Scorsese’s documentary about Pope Francis is to have its world premiere in the Vatican today as one of a set of events commemorating the first anniversary of Francis’s death.

The screening of the film, titled Aldeas, The Final Dream of Pope Francis, is being staged by Scholas Occurrentes, an international organisation aiming to “to encourage social integration ‎and the culture of encounter through sports, arts and technology”, which was set up in Argentina by Francis in 2001 while he was Archbishop of Buenos Aires, and made into a foundation when he became pope in 2013.

Somehow, my calendar has gone from slow winter evenings to fully booked days—work plans, dinners, workouts, and a to-do list that never really ends. I’m not complaining (it’s all things I love), but it does mean I need dinners that can keep up.

I’ve never been a meal-prep person, but I do rely on a few simple components that I can make ahead and use throughout the week. Enter: these crispy baked black bean tacos. They come together fast, feel satisfying, and hinge on a smashed black bean filling you can prep in advance and turn into dinner in minutes. (Win. Win. Win.)

Ingredients for Crispy Black Bean Tacos

The beauty of these tacos is that they rely on ingredients you probably already have—or can grab in one quick trip. Nothing complicated, just a handful of pantry staples that alchemize into something far more satisfying than they should be. Work smarter, not harder, folks!

• Onion. Adds a subtle sweetness as it cooks down and builds the base of flavor.
• Garlic. For depth. Optional, but is garlic ever really optional?
• Tomato paste. A small amount goes a long way in adding richness and that savory, slow-cooked flavor.
• Chipotle in adobo. Smoky, a little spicy, and what makes these taste like more than just beans.
• Taco seasoning. You could pull individual spices, but this is my favorite shortcut.
• Salsa. Another shortcut that works. It adds flavor, texture, and saves you from extra chopping.
• Black beans. The base of it all. Pinto or kidney beans work too, but black beans hold up best here.
• Cheese. Go for something that melts well and has a little sharpness.
• Tortillas. I usually reach for flour, but corn works just as well—use what you love.

How to Prepare These Crispy Baked Black Bean Tacos

The best part of this recipe is that the filling can be made days in advance. When you’re ready to eat, all that’s left is assembling and crisping the tacos. The black bean filling is deeply savory and smoky, and honestly works far beyond tacos. Use it for nachos, grain bowls, or anything that needs a little extra substance during the week.

Build Flavor First (It Matters)

This is where the magic happens. Trust me, it’s worth taking a few extra minutes here.

• Start with the onions. Cook them until soft and just golden. This adds a subtle sweetness and gives the filling that cooked-all-day flavor.
• Cook the tomato paste. Let it deepen to a brick red before moving on. This removes any sharpness and adds richness.
• Bloom the spices. Stir them into the aromatics and let them get fragrant. It’s a small step that makes a big difference.

Get the Texture Right

The goal: thick, scoopable, and not watery (so your tacos stay crisp).

• Use the bean liquid. Add the beans with their liquid—it keeps everything creamy without needing anything extra.
• Mash as you go. Use the back of a spoon to smash the beans in the pan. Cook until the mixture thickens and the excess liquid cooks off.

Assemble + Crisp

• Layer strategically. Add cheese to the edges of the tortilla so it crisps directly against the pan.
• Don’t skip the second layer of cheese. Once cooked, open the tacos slightly and add a bit more cheese. Let it melt slowly for that perfect finish.

How to Get Them Extra Crispy

• Let the pan do the work. Don’t move the tacos around too much. Give them time to sit and develop that golden, crispy edge.
• Cheese goes on the edges. Let a little cheese spill out onto the pan—it crisps up and creates that perfect, lacy texture.
• Don’t overcrowd the pan. Cook in batches if you need to. Too many tacos at once = steam, not crisp.

What to Serve with These Crispy Baked Black Bean Tacos

These tacos absolutely hold their own, but if you’re making a night of it, this is where it gets fun. Think: a simple taco bar with a few really good sides.

• Guacamole. You can’t go wrong here. Keep your guac classic, or go for something a little more interesting, like this Indian street corn-inspired version.
• Avocado crema. My go-to recipe. It’s smooth, bright, and makes everything taste better.
• Salsa. If you’re not making your own, a really good store-bought option is more than enough.
• Corn salad or chopped salad. Something crisp and fresh to offset the richness and bring everything together.

Crispy Black Bean Tacos

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• Author: Suruchi Avasthi
• Total Time: 40 minutes
• Yield: 4

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Description

A quick, satisfying smashed black bean taco built for busy weeknights.

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Ingredients

Units USM

• 1 small yellow onion, finely chopped
• 2 garlic cloves, chopped
• 1 tablespoon tomato paste
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon taco seasoning
• 1/4 cup salsa of choice
• 1 can of black beans
• for assembly: tortillas and cheese of choice

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Instructions

1. Build the filling. Heat a drizzle of oil in a large pan over medium heat. Add the onion with a pinch of salt and cook until softened and lightly golden, about 5–7 minutes.
2. Stir in the garlic and tomato paste. Cook until the tomato paste deepens to a brick red. Add the chipotle peppers and taco seasoning, stirring until fragrant.
3. Pour in the salsa and black beans (including their liquid). Stir to combine and let simmer for a few minutes.
4. Using the back of a wooden spoon, begin mashing the beans directly in the pan. Continue cooking and mashing until the mixture is thick, cohesive, and most of the liquid has cooked off.
5. Assemble the tacos. Lay out your tortillas. Sprinkle cheese over one half of each tortilla. Add a spoonful of the black bean mixture, then top with a little more cheese. Fold the tortillas over to create a half-moon shape.
6. Cook until crispy. Heat a pan with a small amount of oil over medium heat. Add the tacos and cook for a few minutes per side, until golden brown and crispy, with melted cheese inside.
7. Serve. Serve warm with your favorite toppings—guacamole, avocado crema, or salsa all work. Enjoy! 

• Prep Time: 20
• Cook Time: 20
• Category: taco

Keywords: black bean, taco

The post For a Simple Weeknight Dinner, Try These Crispy Black Bean Tacos appeared first on Camille Styles.

Images of tourists cowering under the fire of a gunman atop the Pyramid of the Moon at the Teotihuacán archaeological site have dealt a severe blow to Mexico’s international image as a safe destination in a year when the country, a co-host for the tournament, expects to receive five million visitors for the World Cup alone. A Canadian woman was killed in the attack, and seven others were wounded by gunfire — two of them children aged six and 13. Six more people suffered injuries while fleeing. All were foreigners. The assailant, who was carrying a backpack with ammunition and a knife, shot himself at the scene.

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Catholics around Atlanta share mixed feelings on faith and politics as Trump engages in rhetorical war with pope

Alex Sullivan tended to his five children on the lawn after a traditional Latin mass at the Catholic church of Saint Monica in Duluth, Georgia, and contemplated his faith in the light of God and the shadow of Donald Trump.

Sullivan, a self-described conservative who once staffed a libertarian state representative at the Georgia capitol, described his faith as almost medieval.

Actor who worked with the great French auteurs in the 1970s and 80s and starred in Spielberg’s Catch Me if You Can died of Lewy body dementia, says family

The French film star Nathalie Baye, who starred in a string of highly regarded French films as well as Steven Spielberg’s Catch Me If You Can, has died at the age of 77, her family said on Saturday.

Baye, a stalwart of France’s domestic cinema, starred in about 80 films and took home the best actress César, France’s equivalent of the Oscars, four times, including three years running from 1981 to 1983. She died on Friday evening at her home in Paris from Lewy body dementia, her family told AFP.

Statement from the Ministry of Foreign Affairs

The terror seemed endless. But the clock only registered 10 minutes. Between 7:30 and 7:40 a.m. on Tuesday, everything changed at the Antón Makarenko high school in Michoacán. In those 10 minutes, the lives of teachers María del Rosario and Tatiana were taken by the roar of 14 gunshots. In that brief moment, Osmer H, just 15 years old, fulfilled the threat he had made hours earlier in a video on social media, with a rifle in his hand and images linked to the extremist and misogynistic incel movement: “Today is the day.”

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