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Soft Black Bean Tacos With Salsa and Cabbage Recipe

Name: Soft Black Bean Tacos With Salsa and Cabbage
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon canola or grape seed oil; 1 teaspoon medium-hot chili powder (more to taste); 1 teaspoon ground lightly toasted cumin seeds (more to taste); 2 cans black beans, with liquid; Salt to taste; 8 corn tortillas; 1 cup fresh or bottled salsa; 3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled; 2 cups shredded cabbage

NYT Cooking

Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over

Ingredients

1 tablespoon canola or grape seed oil

1 teaspoon medium-hot chili powder (more to taste)

1 teaspoon ground lightly toasted cumin seeds (more to taste)

2 cans black beans, with liquid

Salt to taste

8 corn tortillas

1 cup fresh or bottled salsa

3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled

2 cups shredded cabbage

Method

Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.

Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

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