Name: Easy Black Bean Tacos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: Mexican
Ingredients: For Refried Black Beans:; 30 oz black beans; 2 tbsp extra-virgin olive oil; 1 tsp ground cumin; 2 cloves garlic; ½ tsp fine sea salt; For Yogurt “Crema”:; 1 cup plain Greek; 2 tbsp lime juice; ¼ tsp fine sea salt; hot sauce of choice; For Other Ingredients:; 10 small corn or flour tortillas; 3 cups red or green cabbage; ½ cup cotija cheese; big handful of fresh cilantro leaves

How To Make Easy Black Bean Tacos

Put together a loaded meal with this black bean tacos recipe that layer cabbage and refried beans in a warmed tortilla topped with cheese and cilantro.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

For Refried Black Beans:

30ozblack beans,2 cans, or 3 cups cooked black beans
2tbspextra-virgin olive oil
1tspground cumin
2clovesgarlic,pressed or minced
½tspfine sea salt

For Yogurt “Crema”:

1cupplain Greek,or regular yogurt
2tbsplime juice,from 1 small lime
¼tspfine sea salt
hot sauce of choice,to taste, optional

For Other Ingredients:

10smallcorn or flour tortillas
3cupsred or green cabbage,finely sliced, about ½ medium head of cabbage
½cupCotija cheese,or more, or feta cheese, crumbled
big handful of fresh cilantro leaves,and/or thinly sliced green onion

Instructions

Black Beans:

Reserve the cooking liquid from one can of beans or substitute ⅓ cup water for the cooking liquid. Rinse and drain the other can of beans.
Once the beans are ready to go, warm the olive oil in a small saucepan over medium-low heat. Add the cumin, garlic, and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
Pour in the can of beans with all of its liquid (or ⅓ cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork.
Cook for a few minutes, stirring often until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while finishing the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don’t stick to the bottom of the pan.

Crema:

Combine the yogurt, lime juice, and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.

Tortilla and Cabbage:

Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, warm them directly over a low flame on a gas range.
Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
Soften the cabbage just a bit by sprinkling it with a couple of dashes of salt. Then use hands to massage it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.

To Assemble:

Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion.
Serve immediately.