Black Bean Tacos
Makes 4 to 6 tacos
A fast and filling dinner is easier than ever with this taco recipe, which comes together quickly and packs plenty of flavor in each tortilla shell. Have fun with the optional toppings, too—they're how you can personalize each taco to you.
1 tablespoon coconut oil
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 white or yellow onion, sliced
2 cloves of garlic, grated
1 15-ounce can black beans
4 to 6 organic corn tortillas, warmed
+optional toppings: avocado, sour cream, grated cheddar cheese, lime and cilantro
In a large skillet, warm coconut oil over medium heat. Add salt, cumin, black pepper and cayenne pepper, letting spices toast for about 5 minutes. Add sliced onion and grated garlic and cook until onions are soft and wilted, about 10 to 15 minutes. Add black beans, cook until warm and taste. Adjust salt as needed.
To prepare tacos, top each warmed tortilla with the black bean mixture, followed by your choice of toppings, such as sliced avocado, dollops of sour cream, grated cheddar cheese, fresh-squeezed lime and chopped cilantro.
Shanna Mallon is a Nashville writer and photographer who loves real food as much as she loves real talk. She and her husband, Tim, blog at FoodLovesWriting.com, and their book, The Einkorn Cookbook, is available now.