Black Bean Tacos

Ingredients

• 8 tortillas corn tortillas
• 15 oz canned black beans
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup salsa (orange-colored, e.g., roasted tomato or mango)
• 1 whole lime
• 3 stalks green onions
• 1 cup shredded cabbage or lettuce
• 1 tbsp olive oil

Instructions

1. 1

   Drain and rinse the 15 oz black beans. Heat 1 tbsp olive oil in a skillet over medium heat, add beans and cook until heated through and slightly crispy, about 5 minutes. Season with salt and pepper.

2. 2

   Warm the 8 corn tortillas in a dry skillet over medium-high heat for 30 seconds per side, until soft and pliable. Keep them covered with a towel.

3. 3

   Divide the beans among the tortillas, then sprinkle 1 cup shredded cheese over the hot beans so it melts slightly.

4. 4

   Top each taco with a spoonful of the 1 cup salsa, a handful of the 1 cup shredded cabbage, and sliced green onions from the 3 stalks.

5. 5

   Cut the lime into wedges and serve with the tacos, squeezing fresh lime juice over each taco before eating.

Tools you’ll need

• skillet
• can opener
• knife
• cutting board

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