About the Recipe
Simple tacos that are easy, inexpensive and versatile!
Ingredients
Bean Base
2 cans (15 ounces each) black beans, or 3 cups cooked black beans
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Sauce
1 cup plain Greek or regular yogurt
2 tablespoons lime juice (from 1 small lime)
¼ teaspoon fine sea salt
Optional: Your favorite hot sauce, to taste
Toppings
8 to 10 small corn or flour tortillas
3 cups finely sliced red or green cabbage (about 1/2 medium head of cabbage)
1/2 cup or more crumbled Cotija or feta cheese
Big handful of fresh cilantro leaves and/or thinly sliced green onion
Preparation
To make the black beans:
Rinse and drain cans of beans.
Warm olive oil in small saucepan over medium-low heat.
Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.Â
Add 1/3 cup water and 1/2 of the beans. Stir to combine.
Mash up some of the beans with a potato masher or serving fork.
Cook for a few minutes, stirring often, until the mixture simmers.
Mash up the beans once more, then add the rest of the beans.
Stir to combine. Simmer for a few minutes, then reduce the heat to low. Cover the pot, and stir it every few minutes, until ready to serve.
To make the crema:
Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste.
Assembly:
1. Warm the tortillas if desired
Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to massage it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.