Black Bean Tacos With Cumin And Lime

• Black Beans
• 2 tablespoons canola or vegetable oil
• 4 large cloves garlic, minced
• 2 tablespoons cumin
• 1/2 teaspoon cayenne
• 3 15-ounce cans black beans, drained and rinsed (or 1-1/2 lbs. dried black beans, soaked overnight)
• juice from 3 lime halves (or more, to taste)
• 1/2 cup water
• 1 teaspoon salt (or more, to taste)
• 1/2 teaspoon pepper (or more, to taste)
• Assemble the Tacos
• 8 small corn tortillas
• 2 cups salad greens (shredded iceberg or shredded cabbage or store-bought coleslaw mix, etc.)
• juice from 1/2 a lime
• 1 teaspoon cumin
• 1/2 cup feta crumbles

1. Heat the oil in a large skillet. Add the garlic, cumin and cayenne and saute until the oil is fragrant.
2. Add the black beans, lime juice, water, salt and pepper. Simmer on medium-low heat for 15-20 minutes, until the beans are soft and fragrant.
3. While the beans are cooking, heat the tortillas on high heat in a nonstick pan, 2-3 minutes on each side. Toss the salad greens with the lime juice and cumin.
4. To assemble the tacos, fill the corn tortillas with the beans, and top with the salad and feta. Serve with salsa and chopped cilantro.

black beans, vegetable oil, garlic, cumin, cayenne, black beans, lime halves, water, salt, pepper, tacos, corn tortillas, salad greens, cumin, feta crumbles

Taken from food52.com/recipes/11931-black-bean-tacos-with-cumin-and-lime (may not work)