After making the below taco salad, my refrigerator overflowed with taco-friendly leftovers: sour cream, scallions, cilantro, lime, and avocado. So I bustled over to my local Mexican tienda and purchased fresh hand-made corn tortillas, a can of black beans, and some fresh tomatoes. As soon as I had laid taco fixings out on my kitchen counter, hungry neighborhood people began mysteriously drifting by, needing food. Luckily it takes only about a minute to make a nice bean taco once you have the fixings ready for degustation.
Five-Minute Bean Tacos
Makes up to 12 tacos
1 can of black beans, mostly drained but not rinsed
juice of 1/2 lime
a handful of freshly-washed cilantro
a few shakes of Old Bay or other preferred spice
Lightly purée the above ingredients together in a blender until cohesive but still chunky. Meanwhile, in a toaster over or in a dry frypan on a stove or in the oven, heat:
a bunch of corn tortillas
When the tortillas are pliable, warm, and cooked, spread the black bean mixture on them and top with any combination of:
some ripe avocado
Fold and serve immediately with plenty of napkins.
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