Black Bean Tacos
Black Bean Tacos make for a delicious and affordable easy dinner. Done in about 20 minutes, and full of flavor! This will become a favorite for vegetarians and meat eaters.
Servings: 4 servings
- 2 tablespoons olive oil
- 1 large yellow onion diced (or two small)
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
- 30 ounces canned black beans drained and well rinsed
- 12 corn tortillas
- 4 radishes sliced
- 1 cup chopped red and green cabbage
- 11 ounces canned corn drained
In a large skillet over medium heat, heat your olive oil.
Add in the onion and garlic, season with salt and pepper, and cook until the onions are translucent, about 5 to 7 minutes.
Season with the chili powder, cumin, and cayenne pepper, cooking for another 30 seconds.
Stir in the black beans. Add the water a little at the time. You are looking to keep the beans from becoming mushy by adding the water, but we aren't making black bean soup. So only add in as much as is necessary. Cook just until the black beans are warmed - about 3 to 5 minutes.
Serving: 3tacos | Calories: 397kcal | Carbohydrates: 63g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 376mg | Potassium: 98mg | Fiber: 19g | Sugar: 5g