Black Bean Tacos
What you need:
- Electric skillet or conventional large skillet or saucepan
- Plastic spatula
- Cutting board
- Kitchen knife
- 1 Tbsp canola oil
- 1 small onion (or half of a large onion), diced
- 14.5 oz can of black beans, drained and rinsed
- 1 cup of green salsa (green salsa also comes in 7 oz cans, one can would work fine)
- 1 Tbsp chili powder
- Corn or flour tortillas
- Condiments as desired (diced tomatoes, shredded cheese, shredded lettuce, sour cream, etc)
Heat the skillet to 320 degrees (or medium low for a saucepan or skillet on the stove). Add the 1 Tbsp canola oil and swirl it around the pan. Add the diced onion, and stir to coat in the oil.
Cook for about 5 minutes, stirring occasionally.
Add the can of rinsed, drained black beans, the 1 cup of green salsa, and the 1 Tbsp chili powder, and stir to mix.
Reduce heat to simmer, and simmer for 10 minutes, stirring occasionally. When ready to serve, warm the corn or flour tortillas briefly in the microwave to make them flexible. Not only do they taste better warm, but warm tortillas are far more flexible than cold. Cold tortillas break easily, which makes for sad tacos. Set out whatever condiments you are providing for the tacos.
To serve, spoon some of the beans out onto tortillas, and add whatever condiments you like.
Enjoy! The leftovers are delicious reheated too.
Photos by Rachel Foss