10-Minute Black Bean Tacos
Servings: 2 servings
Calories: 961kcal
Ingredients
- 1 tablespoon olive oil
- ½ large onion , diced* (buy pre-diced onions)
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher or fine sea salt , plus more as needed
- 1 (15-ounce) can black beans, drained and rinsed*
- ¼ cup water
- 8 gluten-free corn tortillas
- 1 bag cabbage slaw or shredded cabbage*
- 1 medium avocado , sliced
- 1 cup shredded Mexican style cheese , optional*
- Jarred salsa*
- Lime wedges
Instructions
- Heat oil in a large skillet over medium-high heat until simmering. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in chili powder, cumin, and salt. Add beans and water.
- Cover pan and reduce heat to maintain a low simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving some whole. Simmer, uncovered, until all the water is evaporated, about 30 seconds. Taste and adjust seasoning, as needed.
- Cover tortillas with a damp paper towel and microwave in 30-second intervals until warm.
- Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, cheese (if using), and salsa. Serve with lime wedges.
Notes
*I noted the supermarket shortcut items in the ingredient lists with an asterisk and additional comments, so you know exactly where you’re saving some time.
Nutrition
Calories: 961kcal | Carbohydrates: 123g | Protein: 44g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 849mg | Potassium: 1939mg | Fiber: 38g | Sugar: 10g | Vitamin A: 1140IU | Vitamin C: 94.5mg | Calcium: 892mg | Iron: 7.9mg