- 2 tsp. olive oil
- ½ cup finely chopped onion
- 2 cloves garlic, minced or pressed
- ¾ tsp. kosher salt
- ¾ tsp. ground cumin
- ½ tsp. ground chipotle powder
- Dash ground cayenne
- 2½-3 cups cooked black beans (about 2 cans, drained and rinsed)
- 1 cup veggie broth (or water)
- Juice of 1 lime
step 1: Show Images
Heat the olive oil in a skillet over medium-high heat. Once the pan is heated, add the onion and sauté just until it begins to soften, about 5 minutes. Stir in the garlic, salt, cumin, chipotle powder and cayenne and sauté just until fragrant, about 30 seconds.
step 2: Show Images
Stir in the beans immediately followed by the veggie broth or water. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until most of the liquid has evaporated and the beans are tender, about 8-10 minutes. Remove from the heat, stir in the lime juice and adjust seasonings to taste.
step 3: Show Images
Assemble tacos as desired with tortillas, pico de gallo and sliced avocado. Serve immediately.