20-minute black bean tacos

Black beans and tortillas are a dinner even when the produce drawer is a lime and half an onion. The spices are the same ones chili uses. Avocado is a bonus, not a requirement.

Ingredients

• 2 cans black beans, drained
• 8 tortillas
• 1 onion
• 1 tsp cumin
• 1 tsp chili powder
• 1 lime
• 1/2 bunch cilantro
• 1 avocado

Cabbage slaw or leftover rice in the tortilla if that is what you have. Cheese if it is already open.

Method

1. Warm a skillet over medium heat. Chop the onion and cook in a film of oil until soft, about 6 minutes.
2. Drain the beans, add them with cumin, chili powder, and a pinch of salt. Mash some of them so the filling holds. Cook 5 minutes.
3. Warm the tortillas in a dry pan or over a flame.
4. Spoon in the beans. Squeeze lime over the top. Add avocado and cilantro if you have them.

Why it works in PantryZero

Canned beans and tortillas are the pantry half. Lime, cilantro, and avocado are the usual missing chips on the grocery list. If you already have them, this should land in Make Now.