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Smoky Black Bean Tacos
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Ingredients
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Step by step
Method
4 steps
- 1
Warm 1 tablespoon olive oil in a skillet over medium. Soften ½ small onion (finely diced) 3–4 minutes until translucent. Stir in 2 minced garlic cloves, 1 teaspoon cumin, ½ teaspoon smoked paprika, and ½ teaspoon chili powder; cook 30 seconds until fragrant — you should smell the smoke from the paprika.
- 2
Add 2 cans black beans (drained and rinsed) and ½ cup water. Mash about one-third of the beans with a spoon or masher so the mix turns creamy but still has whole beans. Simmer 6–8 minutes, stirring, until thick and spoonable — not soupy bean water. Salt to taste.
- 3
Warm 8 small corn tortillas in a dry skillet or over a low flame until soft with a few toasted spots. Keep them wrapped in a towel.
- 4
Fill tortillas with the smoky beans, shredded cabbage, pico de gallo, crumbled queso fresco or shredded cheese, cilantro, and a squeeze of lime. You want creamy smoky black bean tacos with crunchy fresh toppings — not watery beans sliding off a cold tortilla.