¼teaspoonkosher or fine sea salt, plus more as needed
1(15-ounce) canblack beans, drained and rinsed*
8gluten-free corn tortillas
1bagcabbage slaw or shredded cabbage*
1medium avocado, sliced
1cupshredded Mexican style cheese, optional*
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.
*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.