Black Tacos

Quick tacos recipe for a busy night.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Small dice the tomatoes and transfer to a medium bowl.

Step 2

Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the tomatoes.

Step 3

Shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add 1/2 of the cilantro to the bowl with the tomatoes and avocado and transfer the other 1/2 to a small bowl.

Step 4

Preheat a skillet over medium heat.

Step 5

While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion. Transfer 1/2 of the onion to the salsa bowl and leave the rest on the cutting board.

Step 6

Once the skillet is heated, add coconut oil and swirl to coat the bottom.

Step 7

Add the remaining onion to the skillet; cook, stirring occasionally, until softened.

Step 8

While the onion cooks, drain and rinse the black beans in a colander.

Step 9

Add more coconut oil to the skillet, followed by the beans and remaining cilantro.

Step 10

Season the bean mixture with chili powder, cumin, salt, and pepper; stir until fragrant, 15-30 seconds. Cook, stirring occasionally until the beans are warmed through. Mash some of the beans with a fork if desired.

Step 11

Juice the lime; drizzle 1/2 of the lime juice over the beans and add the rest to the bowl with the salsa ingredients.

Step 12

Season the salsa with salt and pepper; mix together.

Step 13

To serve, place the bean mixture into the tortillas and top with the salsa.