Black Bean Tacos

Instructions

1. 1Open the 2 cans of black beans and pour them into a fine-mesh sieve. Rinse the beans under cold running water until the water runs clear, then let them drain completely.
2. 2Place a 25.4 cm skillet on the stove and turn the heat to medium (176.7°C / 175°C). Add the 1 tablespoon of olive oil to the skillet and let it heat for about 30 seconds until it shimmers.
3. 3Add the rinsed and drained black beans and the 2 tablespoons of taco seasoning to the hot skillet. Stir everything together to coat the beans evenly with the seasoning. Cook for 5 to 7 minutes, stirring occasionally, until the beans are heated through and the seasoning is fragrant.
4. 4While the beans are heating, warm the 12 count corn tortillas. You can do this by placing them one by one in a dry skillet over medium heat for about 30 seconds per side until they are pliable, or by wrapping them in a damp paper towel and microwaving them for 30-60 seconds.
5. 5Assemble the tacos by spooning the warm black bean mixture into the center of each of the 12 warmed corn tortillas. Top each taco with about 1/4 cup of the 2 cups shredded lettuce, 1/4 cup of the 1 cup diced tomatoes, and 1/4 cup of the 1 cup shredded cheese. Finish by adding about 2 tablespoons of the 0.5 cup salsa to each taco.

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