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Black bean tacos

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Black bean tacos

Soft beans, lime, and cilantro. A cheap supper the kids can build themselves.

by Little Table

DinnerBudgetKidsFamily dinner

Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.

Prep10 min
Ingredients10
Cook15 min

4

servings

Cup math
  • 1 cup16 tbsp · 48 tsp · 237 ml
  • 1 tbsp3 tsp · 15 ml
  • 1 tsp5 ml
  • 1 lb16 oz · 454 g
  • 1 oz28 g
  • 1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

337

Calories

1,346 kcal in this batch

Protein

12.9 g

Fat

6.5 g

Carbs

61.1 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list10

Check what you already have. Copy, download, or email the rest.

Email list

  • Tortillas de maíz

    Corn tortillas · 1:1. Warm them so they bend. A cold corn tortilla cracks.

    Lettuce leaves · 2 leaves per tortilla. A wrap, not a taco that can hold a lot of juice.

Method

  1. 1

    Soften the onion in the oil. Add garlic, cumin, and chili for half a minute.

  2. 2

    Add the beans with a little of their liquid. Mash half and leave the rest whole. Cook 8 minutes.

  3. 3

    Taste for salt and lime.

  4. 4

    Warm the tortillas in a dry pan.

  5. 5

    Build the tacos with beans, cilantro, and lime. Everyone adds their own.

Cook's notes

If the cumin takes over, a squeeze of lime pulls it back. Avocado is optional, not the budget.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

Rate this dish

4.5 from 2

Ratings are part of Savor+.

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