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Author Notes: These tacos can be made a million different ways, but since all you really need are a can (or better -- and cheaper yet -- a bag) of black beans, some corn tortillas and a head of iceberg, they're inexpensive, easy and fun to both make and eat. —Ishita
- 2 tablespoons canola or vegetable oil
- 4 large cloves garlic, minced
- 2 tablespoons cumin
- 1/2 teaspoon cayenne
- 3 15-ounce cans black beans, drained and rinsed (or 1-1/2 lbs. dried black beans, soaked overnight)
- juice from 3 lime halves (or more, to taste)
- 1/2 cup water
- 1 teaspoon salt (or more, to taste)
- 1/2 teaspoon pepper (or more, to taste)
- Heat the oil in a large skillet. Add the garlic, cumin and cayenne and saute until the oil is fragrant.
- Add the black beans, lime juice, water, salt and pepper. Simmer on medium-low heat for 15-20 minutes, until the beans are soft and fragrant.
Assemble the Tacos
- 8 small corn tortillas
- 2 cups salad greens (shredded iceberg or shredded cabbage or store-bought coleslaw mix, etc.)
- juice from 1/2 a lime
- 1 teaspoon cumin
- 1/2 cup feta crumbles
- While the beans are cooking, heat the tortillas on high heat in a nonstick pan, 2-3 minutes on each side. Toss the salad greens with the lime juice and cumin.
- To assemble the tacos, fill the corn tortillas with the beans, and top with the salad and feta. Serve with salsa and chopped cilantro.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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