Black Bean Tacos

Black Bean Tacos

serves 5 (2 tacos each)

30 minutes

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Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small jalapeno (seeds removed), diced (optional)
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• Pinch of salt
• 2 (15-ounce) cans black beans, drained and rinsed
• ¼ to ½ cup water or vegetable broth
• Corn or flour tortillas, warmed (see note)
• Optional toppings: Shredded romaine or lettuce, pico de gallo or salsa, sliced avocado, chopped cilantro, lime wedges, vegan cheese

Instructions

1. In a medium pot over medium, heat the oil.
2. Add the onion and cook, stirring, for 5 minutes.
3. Add the jalapeno (if desired), cumin, oregano, garlic powder, and salt. Cook until fragrant, 30 to 60 seconds.
4. Add the beans and ¼ cup water or broth, cover, and reduce the heat to low. Cook for 5 to 8 minutes more.
5. Remove the pot from the heat. Using the back of a fork or slotted spoon, mash at least half of the beans.
6. Add the remaining water or broth as needed for desired consistency. Taste and add more salt as needed
7. Place 1 tortilla on a flat surface, top with ¼ cup of the beans, and add desired toppings. Repeat with the remaining ingredients.

Note

Tortillas can be warmed on the stovetop in a pan over medium-low. Flip them often until they’re warm and lightly charred around the edges.