Black Bean Tacos
Spiced black beans in corn tortillas with a quick tomato topping and shredded cabbage. Four tacos per serving.
Drain the diced tomatoes well and combine with a squeeze of lime juice and a pinch of salt. Set aside as a quick topping.
Toss the shredded cabbage with a squeeze of lime juice and a pinch of salt. Set aside.
Heat oil in a skillet over medium heat. Add onion and cook 4 minutes until softened.
Add garlic, cumin, chili powder, and paprika. Cook 1 minute.
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.
Taste and adjust salt and lime.
Warm the corn tortillas in a dry skillet over medium heat, 30 seconds per side. Keep warm wrapped in a clean towel.
Fill each tortilla with beans, tomato topping, and cabbage. Serve 4 per person.
Buy the largest package of corn tortillas available — per-tortilla cost drops significantly.
- Leftover tortillas freeze well. Stack them with a piece of parchment between each one.
- A ripe avocado adds a lot but increases cost. Skip it if budget is tight.
- Hot sauce or pickled jalapeños are cheap additions if you have them.
Estimated values per serving.
This recipe is naturally gluten-free.
Corn tortillas are naturally gluten-free. Verify that your specific brand does not contain wheat — a small number of corn tortilla products include wheat flour. Check the ingredients list.