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In a medium pot, warm oil over medium heat, add the onions and saute for 5 minutes. Add the jalapeno, cumin, oregano, garlic powder and pinch of salt, cook for 30 seconds to 1 minute, until nice and fragrant. Add the beans, and 1/4 cup of water, cover, reduce heat to low and simmer for 5 – 8 minutes. Remove from heat, smash at least 1/2 of the beans, using the back of a slotted spoon or fork. Add the remaining water as needed for desired consistency. If you add too much water, the beans will thicken upon standing. Taste for flavor adding more salt as needed.
I love to warm my tortillas over a medium-low flame of the stovetop burner, flipping them often until they are lightly charred around the edges.
Lay the tortilla on a flat surface, top with 1/4 cup of the beans, small handful of leafy greens, pico de gallo and/or corn salsa, sliced avocado, and crumbled cheese (optional). Add a sprinkle of salt and squeeze of lime overtop.
Makes about 10 tacos, 2 tacos per serving.
Keep leftover black beans in the refrigerator 4 – 5 days, stored in covered containers. For longer storage, keep in the freezer for 2 – 3 months in freezer safe containers. Let thaw before reheating.
Warm the beans on the stove over low, stirring occasionally, until warmed through. Alternately, place them in the microwave for 30 second intervals, stirring each time, until warmed.
These Instant Pot Black Beans made from scratch using dried beans would be great too!
For creaminess, try adding a dollop of Vegan Sour Cream or Sriracha Cashew Cream.