Soft Black Bean Tacos With Salsa and Cabbage

• 1 tablespoon canola or grape seed oil
• 1 teaspoon medium-hot chili powder (more to taste)
• 1 teaspoon ground lightly toasted cumin seeds (more to taste)
• 2 cans black beans, with liquid
• Salt to taste
• 8 corn tortillas
• 1 cup fresh or bottled salsa
• 3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
• 2 cups shredded cabbage

1. Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin.
2. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water.
3. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant.
4. Be careful that you dont let the beans dry out too much.
5. If they do, add a little more water.
6. Remove from the heat.
7. Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave.
8. Top with the black beans, salsa, cheese and cabbage.
9. Fold the filled tortillas over if desired and serve.
10. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave.
11. Then top with salsa and a generous handful of cabbage, and serve.

oil, mediumhot chili powder, ground lightly toasted cumin seeds, black beans, salt, corn tortillas, salsa, either queso, cabbage

Taken from cooking.nytimes.com/recipes/1014521 (may not work)