RECIPE OF THE MONTH for kids

10 minute Black Bean Tacos

Ingredients for the tacos:

• 1 tablespoon olive oil

• 1/2 large onion, diced

• 1 1/2 teaspoons chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon kosher salt, plus more as needed

• 1 (15-ounce) can black beans, drained and rinsed

• 1/4 cup water

• 8 corn tortillas

Ingredients for serving:

• 1 bag cabbage slaw or shredded cabbage

• 1 medium avocado, sliced

• Salsa

• Lime wedges

Directions:

• Heat the oil in a large skillet over medium-high heat until shimmering.

• Add the onion and cook, stirring occasionally, until softened, about 2 minutes.

• Stir in the chili powder, cumin, and 1/4 teaspoon salt.

• Add the beans and water.

• Cover the pan and reduce the heat to maintain a simmer.

• Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole.

• If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds.

• Taste and adjust seasoning as needed.

• Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.

• Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.

Recipe Notes:

Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.