black bean tacos

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup vegetable broth
• 1/4 cup chopped cilantro
• 12 corn tortillas
• Toppings: shredded lettuce, salsa, avocado slices, sour cream

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and red bell pepper and cook for another 3-5 minutes, until softened.
4. Stir in black beans, cumin, chili powder, and cayenne pepper (if using).
5. Pour in vegetable broth and bring to a simmer. Cook for 5-7 minutes, stirring occasionally.
6. Warm tortillas according to package directions.
7. Fill tortillas with black bean mixture and desired toppings.

Notes

• For a smoother black bean filling, mash some of the beans with a fork.
• To toast tortillas, heat a dry skillet over medium heat and cook for 30-60 seconds per side.
• Store leftover black bean filling in an airtight container in the refrigerator for up to 3 days.