This might have been my favorite meal growing up. We inventively called it “Tortillas, Cheese, and Beans.” If the tortilla was a big flour tortilla, we rolled it up and you might have recognized the dish as a “burrito.” If the tortillas were smaller corn tortillas, we folded them into what are commonly known as “tacos.” But we called any variation “Tortillas, Cheese, and Beans.” And in this era of Korean-Hawaiian-Fusion-Tacos, perhaps that clarity is helpful. Call it what you will, if you have some seasoned black beans around, this meal can be on the table in a few minutes. And if you don’t, a can of refried beans will take you back to my childhood.
You hardly need a recipe, but here it is. Vegetarian Black Bean Tacos: Warm a pot of Black Beans with Cilantro and Lime (or canned and seasoned whole or refried beans). Heat tortillas on a pan for a moment, then flip and melt some cheese on top if you like. Top with beans, salsa, sour cream, and shredded lettuce or cabbage. Serve with rice or Quinoa with Corn, Green Onions and Feta.