Smoky Black Bean Tacos

Black Bean Filling

• 2 cans 2 (15 oz) cans black beans, drained and rinsedMore Black Beans
• 1 tbsp 1 tbsp olive oilMore Olive Oil
• 1 tsp 1 tsp ground cuminMore Cumin
• 1 tsp 1 tsp smoked paprikaMore Smoked Paprika
• 1/2 tsp 1/2 tsp chili powderMore Chili Powder
• 1/4 cup 1/4 cup water
• 1 tbsp 1 tbsp fresh lime juice
• 1/2 tsp 1/2 tsp salt

Cabbage Slaw & Toppings

• 2 cups 2 cups red cabbage, thinly shredded
• 1 tbsp 1 tbsp lime juice
• 1 medium 1 ripe avocado, slicedMore Avocado
• 1/4 cup 1/4 cup sour cream or vegan mayoMore Sour Cream
• 1 tsp 1 tsp chipotle in adobo, minced
• 8 small 8 small corn or flour tortillasMore Flour Tortillas
• 1/4 cup 1/4 cup fresh cilantro leavesMore Cilantro

1. 1

   Toss the shredded red cabbage with 1 tablespoon of lime juice and a pinch of salt. Set aside to lightly pickle while you prepare the beans.

2. 2

   Stir together the sour cream and minced chipotle in adobo to make the crema. Set aside.

3. 3

   Heat the olive oil in a medium skillet over medium heat. Add the cumin, smoked paprika, and chili powder and stir for 30 seconds until fragrant.

4. 4
   5–7 minutes

   Add the drained black beans and water to the skillet. Use a potato masher or fork to mash about half of the beans, leaving the rest whole. Cook for 5–7 minutes, stirring occasionally, until thickened.

5. 5

   Stir in the lime juice and salt. Taste and adjust seasoning.

6. 6

   Warm the tortillas over an open flame for 15 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.

7. 7

   Assemble the tacos: spoon the black bean mixture onto each tortilla, top with cabbage slaw, avocado slices, a drizzle of chipotle crema, and a scattering of fresh cilantro.