Spicy Black Bean Tacos

local_grocery_store Ingredients

• 2 cans Canned black beans, drained and rinsed
• 8 Taco shells or tortillas
• 1 tsp Cumin, ground
• 1 tsp Chili powder
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper, freshly ground
• 1 tbsp Olive oil
• 1 Lime, juiced
• as desired Toppings of your choice (e.g. diced tomatoes, shredded lettuce, chopped cilantro, salsa, sour cream)

restaurant_menu Method

1. 1.In a large skillet, heat olive oil over medium heat.
2. 2.Add the drained and rinsed black beans to the skillet and cook for 2-3 minutes.
3. 3.Add cumin, chili powder, garlic powder, onion powder, salt, and black pepper to the skillet. Stir to coat the beans evenly with the spices.
4. 4.Cook for an additional 5 minutes, stirring occasionally.
5. 5.Remove from heat and squeeze the juice of one lime over the beans. Stir to combine.
6. 6.Warm the taco shells or tortillas according to package instructions.
7. 7.Fill each taco shell or tortilla with a scoop of the spicy black beans.
8. 8.Top with your favorite toppings, such as diced tomatoes, shredded lettuce, chopped cilantro, salsa, and sour cream.
9. 9.Serve immediately and enjoy!

lightbulb_outline Tips

• chevron_rightFor extra heat, add some hot sauce or sliced jalapenos to your tacos.
• chevron_rightIf you prefer a creamier texture, you can mash some of the black beans with a fork before adding the spices.
• chevron_rightFeel free to customize your toppings to suit your taste preferences.
• chevron_rightLeftover black beans can be stored in an airtight container in the refrigerator for up to 3 days.