Beans

Easy Black Bean Tacos

Two cans of beans, an onion, and tortillas. The filling should be thick enough to stay in the tortilla. Salsa and something crunchy finish it.

Prep: 8 minutesCook: 12 minutesServes: 4

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 flour or corn tortillas
• Salsa
• 1 cup shredded cabbage or lettuce

Instructions

1. Warm the oil in a skillet over medium heat. Cook the onion with a pinch of salt until soft, about 4 minutes. Add the garlic and cumin. Stir for half a minute.
2. Add the beans and the water. Cook 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.
3. Taste and add salt. Warm the tortillas in a dry skillet, a few seconds on each side.
4. Spoon beans into the tortillas. Add cabbage or lettuce and salsa.

Substitutions

• Black beans: pinto beans.
• Cumin: chili powder, used a little more lightly.
• Cabbage: a diced tomato, or just the salsa.
• Tortillas: cooked rice, eaten as a bowl.

Storage

Keep the beans separate from the tortillas. Refrigerate the beans up to 3 days and reheat with a spoon of water. Warm new tortillas when you eat.

Related: Quick chicken tacos, Tomato chickpea skillet.