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
Ingredients
- Black Beans
-
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)
- Assemble the Tacos
-
8
small corn tortillas
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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
Directions
- Black Beans
-
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
-
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.
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To assemble the tacos, fill the corn tortillas with the beans, and top with the salad and feta. Serve with salsa and chopped cilantro.
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