Easy Black Bean Tacos Recipe

Black Beans:

1. 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.

2. 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. 

3. 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.

4. 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.

5. 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:

1. 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:

1. 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.

2. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.

3. 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:

1. 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.

2. Serve immediately.