Tacos de Frijoles

Instructions

1. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion.
2. Make sure the oil is hot enough by dropping a small piece of onion into it—if it sizzles, you’re ready.
3. Cook the onion, stirring occasionally with a wooden spoon or spatula, until it’s soft and translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for another minute, stirring continuously, until fragrant.
5. Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 30 seconds to release the spices’ flavors.
6. Add the drained and rinsed black beans and 1/4 cup of water to the skillet. Stir everything well to combine.
7. Reduce the heat to low and let the beans simmer for about 10 minutes, stirring occasionally, until they’re heated through.
8. If the mixture seems dry, add a bit more water, one tablespoon at a time.
9. While the beans are simmering, warm the tortillas: wrap them in a damp paper towel and microwave for about 30 seconds, or heat them individually on a hot skillet for about 15 seconds per side.
10. Assemble the tacos by placing a portion of the seasoned black beans onto each tortilla. Top with shredded lettuce, chopped tomatoes, crumbled queso fresco, and a sprinkle of cilantro.
11. Serve immediately with lime wedges on the side for squeezing over the top.
12. For extra flavor, add your favorite hot sauce or a slice of avocado to each taco.