Black Bean Tacos

Taco nights are one of our favourite family-friendly meals because it encourages little ones to build their own meal (while keeping things separate for any picky-eaters) and all the ingredients are fresh and visually pleasing on the table. This recipe would be equally delicious with Flourist Pinto Beans, you can substitute them for the Black Beans in the recipe below or make a batch of Perfect Pinto Beans. We like to serve leftovers as bowls with cooked rice, quinoa or millet in place of corn tortillas. 

Black Bean Tacos
400g (2 cups) dry Flourist Black Beans, cooked according to our Cooking Guide
1 medium onion, diced (about 1 cup diced onion)
2 tsp ground cumin
1 tsp salt
2 tbsp olive oil

For Assembly
1 package corn tortilla shells
1 recipe salsa fresca (recipe to follow) or your favourite salsa
1/4 cabbage, shredded finely
2 limes, cut into wedges
3 avocados, sliced or lightly mashed (optional)
1 recipe pickled red onion (optional but highly recommended, recipe to follow)
1/2 cup feta cheese, crumbled (optional)

Heat a large cast-iron skillet or heavy-bottomed pan over medium heat with olive oil. Add diced onions and cook for about 5 minutes or until soft and starting to colour, stirring occasionally. Add salt, ground cumin and cooked black beans and stir. Allow black bean mixture to heat together, stirring occasionally, about 5 minutes. If the mixture looks dry or is starting to stick to the pan, add a few splashes of water to loosen. Taste and season with more salt if necessary. 

Meanwhile, heat a cast-iron skillet or frying pan on medium heat and place enough corn tortilla shells to fit in a single layer. Heat for about 15-30 seconds, flip over and repeat until shells are completely warm and pliable. Wrap in a clean cloth or aluminum foil to keep warm. 

Place taco ingredients in bowls at the table and have guests assemble themselves. 

Salsa Fresca
1 lb fresh tomatoes (Roma or vine-ripened), de-seeded and chopped
1/2 shallot, finely minced
1/2 tsp salt
1 lime, juiced
1/4 cup cilantro, roughly chopped

Place finely minced shallots and salt together in a bowl for a few minutes to soften the shallots. Add the remaining ingredients and stir together. Taste and season with more salt or lime juice if necessary.

Quick Pickled Red Onion
1 red onion, cut lengthwise in half and then thinly sliced into half-moons
1/2 cup apple cider vinegar or white vinegar
1 tbsp sugar
1 1/2 tsp salt
1/2 cup warm water

Finely slice red onion and place in a large mason jar or container with a lid. Stir together remaining ingredients until the salt and sugar are dissolved and pour over the red onions. Let sit for at least 1 hour before serving, these will keep in the refrigerator for about 1-2 weeks.