Make Ahead

Black Bean Tacos with Cumin and Lime

by:
May 18, 2011
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

  • Serves 4
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
  • 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
In This Recipe
Directions
  1. Black Beans
  2. Heat the oil in a large skillet. Add the garlic, cumin and cayenne and saute until the oil is fragrant.
  3. 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.
  1. Assemble the Tacos
  2. 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.
  3. 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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