Easy Black Bean Tacos
Ingredients
The beans
-
2
cans
black beans (15 ounces each) or 3 cups cooked black beans
-
2
tablespoons
extra-virgin olive oil
-
1
teaspoon
ground cumin
-
2
cloves
garlic (pressed or minced)
-
½
teaspoon
fine sea salt
The yogurt crema
-
1
cup
plain Greek or regular yogurt
-
2
tablespoons
lime juice (from 1 small lime)
-
¼
teaspoon
fine sea salt
-
to taste
your favorite hot sauce (optional)
The tacos
-
8 to 10
small
corn or flour tortillas
-
3
cups
finely sliced red or green cabbage (about ½ medium head)
-
½
cup
crumbled Cotija or feta cheese (more if desired)
-
1
big handful
fresh cilantro leaves and/or thinly sliced green onion
Instructions
- Warm olive oil in a small saucepan over medium-low heat, then add cumin, garlic, and salt, cooking until fragrant.
- Add one can of beans with its liquid (or water) and mash some beans. Cook until simmering, then add the rinsed beans and stir.
- Simmer the beans while preparing the crema and warming the tortillas.
- Combine yogurt, lime juice, and salt in a bowl for the crema, adding hot sauce if desired.
- Warm tortillas in a skillet or over a flame, stacking them on a plate and covering to keep warm.
- Massage the cabbage with a little salt until slightly wilted.
- Assemble tacos by spreading beans on tortillas, adding cabbage, crema, cheese, and cilantro or green onion. Serve immediately.
Nutrition Facts (estimated)
Servings
10 tacos
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
10mg
You might also like