Crispy Black Bean Tacos with Lime Crema

Ingredients

• 1 can (15 oz) Black beans (canned, drained and rinsed)
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1/2 tsp Chili powder
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 6 small Corn tortillas
• 1 cup Green cabbage (shredded)
• 1/4 cup Cotija cheese (or feta)
• 1 pc Lime
• 1/4 cup Sour cream (or plain Greek yogurt)
• 1 tbsp Water(optional)
• 1 tbsp Fresh cilantro (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Shred the cabbage. Drain and rinse the black beans. Zest and juice the lime. In a small bowl, mix sour cream (or yogurt) with lime juice and a splash of water to make a pourable crema.

2. 2

   Cook (15 minutes): Heat olive oil in a skillet over medium-high heat. Add black beans, cumin, chili powder, garlic powder, and salt; cook 8–10 minutes, stirring and lightly mashing until crisped and fragrant.

3. 3

   Cook tortillas (during the last 5 minutes): Warm tortillas in a dry skillet or directly in the same skillet (1–2 minutes per side) until pliable and lightly toasted.

4. 4

   Assemble: Fill tortillas with crispy black beans, top with shredded cabbage, drizzle with lime crema, and finish with cotija. Add cilantro if using.