Weeknight Black Bean Tacos

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 teaspoon ground cumin
• 2 teaspoons mild chili powder
• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 tablespoons tomato paste
• 1/2 cup water
• 1/2 teaspoon fine salt, divided
• 8 small corn tortillas
• 2 cups thinly sliced green cabbage
• 1 ripe avocado, pitted and sliced
• 2 tablespoons fresh lime juice, divided
• 1/4 cup chopped cilantro

Step-by-step instructions

1. Heat the oven to 300°F (150°C). Wrap the tortillas together in foil and put them in the oven for 10 minutes while you prepare the filling.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the cumin, chili powder, and tomato paste and stir for 1 minute.
3. Add the beans, measured water, and 1/4 teaspoon salt. Bring to a simmer and cook for 7 to 9 minutes, stirring occasionally, until the beans are hot and the mixture is thick enough to hold in a tortilla.
4. Mash about one-third of the beans against the side of the skillet with a spoon. Stir in 1 tablespoon of the lime juice and remove the pan from the heat.
5. Toss the cabbage with the remaining lime juice and remaining 1/4 teaspoon salt. Take the warm tortillas from the oven and keep them covered as you work.
6. Divide the bean filling among the eight tortillas. Top with cabbage, avocado, and cilantro, and serve promptly while the tortillas are still warm.

Ingredient substitutions

• Replace black beans with the same quantity of canned pinto beans.
• Use eight small flour tortillas instead of corn tortillas.

Storage & reheating

Refrigerate the bean filling in a shallow covered container within 2 hours and use within 4 days, or freeze for up to 2 months. Reheat the filling to 165°F (74°C). Refrigerate cabbage separately for up to 2 days; cut avocado and assemble tacos just before eating.

What to serve with it

Serve with roasted sweet potatoes or a simple tomato salad.