Black Bean Tacos

A snap to make, these bean tacos get their zip from fresh salsa.

SERVES 4

30 ounces canned black beans, undrained

3 tablespoons lime juice

3 tablespoons water

1 teaspoon ground cayenne pepper

1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground jalapeño pepper

8 corn tortillas

1 small white onion, minced

3⁄4 cup Chunky Salsa Verde (see Chapter 5)

  1. Place the beans, lime juice, water, and spices in a small pot over medium heat. Cover and heat through, about 5–10 minutes. Remove from heat and mash with a potato masher.
  2. Evenly divide the mixture between the tortillas. Top with onion and salsa.