Black Bean Tacos

Going meatless a few nights a week is a great way to cut back on your grocery bill and on your calorie in-take. It's also a way to feel pretty good about eating mostly vegetables, NOT  in salad form, for a main course. We've been using black beans as a substitute for beef in tacos for the past few months and I have to say, we don't miss the 'real' stuff at all. Especially when seasoned appropriately and stuffed in these lovely vessels, no carnivore will even question your meatless adventure.

If you don't have time to make the tortillas (but I strongly recommend you do), you can add these on a bed of lettuce for a taco salad or serve it over rice (or crushed chips!) as a bowl. 

Black Bean Tacos (Serves 2 people, 3 generous portions)

• one 14 oz can black beans, preferably low sodium, drained and rinsed
• 1/2 onion, diced
• 3/4 tsp paprika
• 1/2 tsp granulated garlic
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/2 tsp dried cilantro or 2 tbsp fresh chopped
• 1 tbsp olive oil
• 1/3 c water
• sour cream*
• cheese*
• lettuce*
• tomato*
• hot sauce *

* indicates serving options

In a deep skillet, heat olive oil over medium heat. Add the onion and season with salt. Cook until tender, about 3-5 minutes. Stir in the black beans and heat through. Add all of the spices except cilantro and stir, reducing heat to medium-low.

Add the water and stir. Allow to simmer 3-5 minutes so the "sauce" can reduce down.

Stir in the cilantro at the last minute and serve with your favorite toppings.