Black Bean Tacos

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste
• 8 small corn tortillas, warmed
• 1 cup shredded cabbage or lettuce
• 1/2 cup crumbled queso fresco or shredded cheddar
• 1 avocado, sliced
• Lime wedges, for serving
• Fresh cilantro, chopped, for garnish

Instructions

1. 1Heat the olive oil in a skillet over medium heat and cook the onion for 3 to 4 minutes, until softened and translucent.
2. 2Add the garlic, cumin, chili powder, and smoked paprika, and cook for 30 seconds until fragrant.
3. 3Stir in the black beans along with a splash of water, and mash about half of them with the back of a spoon or a fork to thicken the mixture.
4. 4Simmer for 5 to 7 minutes, stirring occasionally, until the beans are heated through and the mixture holds together; season with salt and pepper to taste.
5. 5Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable and lightly charred in spots.
6. 6Fill each tortilla with the black bean mixture, then top with cabbage, cheese, avocado, and cilantro.
7. 7Serve immediately with lime wedges on the side.

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