Tacos

Easy Black Bean Tacos

A can of black beans, warmed with onion and cumin, folded into tortillas. The crunch can be cabbage, lettuce, or whatever raw vegetable is in the drawer. Salsa does the rest.

Prep: 8 minutesCook: 12 minutesServes: 4Difficulty: Easy

Ingredients

• 1 tablespoon oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1/3 cup water
• Salt
• 8 small tortillas, flour or corn
• Salsa, to taste
• 1 cup shredded cabbage or lettuce
• Optional: a squeeze of lime or a splash of mild vinegar

Instructions

1. Warm the oil in a skillet over medium heat. Cook the onion with a pinch of salt until it softens, about 4 minutes. Add the garlic and cumin. Stir for half a minute.
2. Add the beans and the water. Cook, stirring, about 5 minutes, until the beans are hot and most of the water is gone. Mash some of the beans with the spoon so the filling holds together. Taste and add salt.
3. Warm the tortillas in a dry skillet, a few seconds on each side, or wrapped in a clean towel in a low oven. Cold tortillas split.
4. Spoon beans into the tortillas. Add cabbage or lettuce and salsa. A little lime or vinegar on top is good if you have it.

Substitutions

• Black beans: pinto beans, or leftover seasoned chicken from the chicken taco note.
• Cumin: chili powder, a smaller amount, if that is the jar you have.
• Cabbage: diced tomato, leftover slaw, or just the salsa.
• Tortillas: rice, and eat it as a bowl.

Storage

Keep the beans separate from the tortillas. The beans last up to 3 days in the fridge. Reheat them in a pan with a spoon of water. Warm fresh tortillas when you eat.

Related: Tomato chickpea skillet, Vegetable quesadillas.