Black bean tacos

Taco night doesn't need meat to be satisfying. Black beans bring plenty of fiber and plant protein, and these tacos come together in about 15 minutes.

Ingredients:

• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 teaspoon each ground cumin and chili powder, plus sea salt to taste
• 1/4 cup water or broth
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage or lettuce
• Salsa, cilantro and lime wedges, for serving

Preparation:

• Warm the oil in a skillet over medium heat and cook the onion 4 minutes, until soft.
• Stir in the spices for 30 seconds, then add the beans and water. Simmer 5 minutes, mashing about half the beans with a fork.
• Warm the tortillas in a dry skillet for 20 to 30 seconds per side.
• Fill each tortilla with beans, cabbage and avocado, then finish with salsa, cilantro and a squeeze of lime.