Black Bean Tacos

Ingredients

• •1 cup dried black beans, sorted and rinsed
• •4 cups water
• •1 tsp cumin
• •1 tsp chili powder
• •1 tsp garlic powder
• •1/2 tsp salt
• •1 tbsp vegetable oil
• •8 small tortillas

Instructions

1. 1

   Soak the black beans overnight, or quick-soak: boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse.

2. 2

   Place the beans in a pot with 4 cups of fresh water. Bring to a boil, then reduce to a simmer. Cook for 40-45 minutes until tender.

3. 3

   Drain the beans, reserving about 1/2 cup of the cooking liquid.

4. 4

   Heat the vegetable oil in a skillet over medium heat. Add the beans, cumin, chili powder, garlic powder, and salt.

5. 5

   Use the back of a fork or spoon to mash about a third of the beans. Stir in a splash of the reserved cooking liquid to keep things from drying out.

6. 6

   Cook for 5 minutes, stirring occasionally, until the mixture is thick and fragrant.

7. 7

   Warm the tortillas in a dry skillet or directly over a gas burner flame for a few seconds per side.

8. 8

   Fill each tortilla with a generous spoonful of the bean mixture.