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Yields: 4 servings
Total Recipe Time: 10-Minutes
Ingredients
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
2 tablespoons of Riverhead black beans, soaked and rinsed
1/4 cup water
8 corn tortillas
Instructions
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.