Easiest black bean tacos

I've been making lentil tacos and lentil nachos for years, but this month I found something faster and easier.

It's my pantry-based take on these tacos, and it's my new go-to for times when I need to get dinner on the table in under 30 minutes. In fact this filling comes together in less than 10 minutes.

I always look forward to having the leftovers for lunch the next day. Even black bean–hating Red Chief likes these tacos. He says they taste like meat. I've started keeping hard taco shells for him in the pantry (the rest of us like tortillas). They last forever in their box if you replace the plastic inner wrap with a zipper bag to keep the air out.

Whenever I make tacos, it seems I always forget to put something on the table: I will be so focused on remembering all the toppings that I'll forget water, or I'll focus so much on the toppings I have to prepare (chopping tomatoes, grating cheese) that I'll forget the salsa and sour cream that take no effort. And no matter what I make for dinner, I always, always forget the napkins.


Easiest black bean tacos

2 cans black beans, drained (I use my own that I've frozen)
1 14-ounce can diced tomatoes
1 tablespoon chili powder
1 tablespoon cumin
salt to taste (I use about 1 teaspoon, but my beans have no salt)

Cook everything together until heated through and mash the beans a bit.

Serve on taco shells or tortillas with whatever toppings sound good: salsa, chopped tomatoes, sour cream, lettuce, cheese, avocado, corn, cilantro.

You could stir a can of corn into this filling to make it serve another person or two.

Serves 4–6.

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  1. Sounds wonderful.. . Gonna try these tomorrow night.. Thanks for sharing..

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