Black Bean Tacos

Ingredients

• AmountIngredientEst. cost
• 2 cans (540 mL each) black beans, drained and rinsed $3.00
• 16 corn tortillas (from a 24-count package) $1.66
• 1 can (796 mL) diced tomatoes, well drained $2.00
• 2 cups green cabbage, finely shredded $0.60
• 2 limes $1.00
• 1 medium onion, diced $1.23
• 4 cloves garlic, minced $0.32
• 1.5 tsp ground cumin $0.07
• 1 tsp chili powder $0.05
• 0.5 tsp smoked paprika $0.05
• 1 tbsp vegetable oil $0.06
• to taste salt $0.03
• Recipe total$10.07

Instructions

1. 1 Drain the diced tomatoes well and combine with a squeeze of lime juice and a pinch of salt. Set aside as a quick topping.
2. 2 Toss the shredded cabbage with a squeeze of lime juice and a pinch of salt. Set aside.
3. 3 Heat oil in a skillet over medium heat. Add onion and cook 4 minutes until softened.
4. 4 Add garlic, cumin, chili powder, and paprika. Cook 1 minute.
5. 5 Add the black beans. Mash about half the beans with the back of a spoon. Cook 5 minutes, stirring occasionally, until the mixture is thick and heated through.
6. 6 Taste and adjust salt and lime.
7. 7 Warm the corn tortillas in a dry skillet over medium heat, 30 seconds per side. Keep warm wrapped in a clean towel.
8. 8 Fill each tortilla with beans, tomato topping, and cabbage. Serve 4 per person.

Nutrition per Serving

Estimated values per serving.