Black Bean Tacos

Step 1

Drain and rinse the 15 oz black beans. Heat 1 tbsp olive oil in a skillet over medium heat, add beans and cook until heated through and slightly crispy, about 5 minutes. Season with salt and pepper.

Step 2

Warm the 8 corn tortillas in a dry skillet over medium-high heat for 30 seconds per side, until soft and pliable. Keep them covered with a towel.

Step 3

Divide the beans among the tortillas, then sprinkle 1 cup shredded cheese over the hot beans so it melts slightly.

Step 4

Top each taco with a spoonful of the 1 cup salsa, a handful of the 1 cup shredded cabbage, and sliced green onions from the 3 stalks.

Step 5

Cut the lime into wedges and serve with the tacos, squeezing fresh lime juice over each taco before eating.