Black Bean Tacos with Pico de Gallo & Feta

Ingredients

• 15 oz black beans (15 oz cans; drain and rinse)
• cilantro (1 small bunch; leaves separated from stems and finely chopped)
• 4 oz crumbled feta cheese (4 oz package)
• 2 pints grape tomatoes (quartered)
• 2 jalapeño peppers (quartered lengthwise; stems, seeds, and membranes removed; finely diced)
• 2 limes (juiced)
• 1 red onion (medium; ends and outer layer removed, then small-diced into ¼-inch pieces)
• 16 small corn tortillas (heated before serving)
• black pepper (to taste)
• chili powder (to taste)
• salt (to taste; used in both the salsa and bean mixture)
• virgin coconut oil (for coating the skillet)

Steps

1. 1

   Wash and dry the fresh produce.

2. 2

   Drain and rinse the black beans, then set them aside to drain further.

3. 3

   Quarter the grape tomatoes and transfer them to a medium bowl large enough to hold the salsa.

4. 4

   Quarter the jalapeño peppers lengthwise. Remove and discard the stems, seeds, and membranes, then finely dice the peppers and add them to the salsa bowl.

5. 5

   Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body. Discard the stems, finely chop the leaves, and add them to the salsa bowl.

6. 6

   Preheat a skillet over medium heat.

7. 7

   Trim off and discard both ends of the onion and remove its outer layer. Small-dice the onion into ¼-inch pieces. Add half of the onion to the salsa bowl and leave the remaining half on the cutting board.

8. 8

   Once the skillet is hot, add the virgin coconut oil and swirl to coat the bottom.

9. 9

   Add the remaining diced onion to the skillet. Cook, stirring frequently, until softened, 3 to 4 minutes.

10. 10

    While the onion cooks, juice the limes and add the juice to the salsa bowl.

11. 11

    Season the salsa with salt and black pepper, then toss to combine.

12. 12

    Add the drained black beans to the skillet. Season with chili powder, salt, and black pepper, then cook until the mixture is heated through, 3 to 4 minutes. Remove the skillet from the heat.

13. 13

    Place the crumbled feta in a small bowl.

14. 14

    Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.

15. 15

    Divide the black beans among the warmed tortillas. Top with the pico de gallo and feta, then serve.

Notes

The source does not specify exact quantities for the coconut oil, salt, black pepper, or chili powder; season and oil the skillet to taste and as needed.

Nutrition per serving

• main
• Mexican
• vegetarian
• high-fiber
• quick meal
• stovetop
• no-bake