Black Bean Tacos Easy Weeknight Dinners
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 8 small corn tortillas
- Toppings: diced avocado, shredded lettuce, chopped tomatoes, chopped cilantro, crumbled queso fresco (or other cheese of your choice), salsa, and lime wedges
Instructions:
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
- Add the drained and rinsed black beans to the skillet, along with the ground cumin, chili powder, salt, and pepper. Stir everything together and cook for 5-7 minutes, or until the beans are heated through and slightly mashed.
- While the beans are cooking, warm the corn tortillas in a dry skillet or in the microwave. You can also wrap them in foil and warm them in the oven.
- To assemble the tacos, spoon some of the black bean mixtures onto each tortilla. Top with diced avocado, shredded lettuce, chopped tomatoes, chopped cilantro, crumbled queso fresco (or other cheese of your choice), and salsa. Squeeze a wedge of lime over each taco and serve immediately.
Enjoy your delicious and easy weeknight dinner of black bean tacos!
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