Soft Black Bean Tacos

1. 1

   Heat the canola oil in a large, heavy nonstick skillet over medium-high heat and add the chile powder and ground cumin.

2. 2

   Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water.

3. 3

   Cook, stirring and mashing the beans with the back of your spoon, for 10 to15 minutes, until thick and fragrant.

4. 4

   From time to time, as a crust develops on the bottom of the pan, stir the crust into the beans.

5. 5

   If they seem too dry, add a little more water.

6. 6

   Remove from the heat.

7. 7

   Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave.

8. 8

   Top with the black beans, about 2 rounded tablespoons for each tortilla.

9. 9

   Spoon on some salsa and sprinkle on the cheese.

10. 10

    Fold the filled tortillas in half, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.