20+ Meals I Cook When Grocery Prices Make Me Want to Cry

Ingredients

• 15 oz Black Beans (canned, drained and rinsed)
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 1/2 cup Onion (finely diced; optional but adds flavor)
• 1/2 cup Bell Pepper (any color, diced; optional)
• 2 cloves Garlic (minced)
• 1 tsp Ground Cumin (optional but traditional)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground if possible)
• 8 pieces Corn Tortillas (8‑inch, warmed)
• 1 cup Shredded Cheddar Cheese (or any meltable cheese)
• 1 cup Romaine Lettuce (shredded)
• 1 Avocado (sliced; optional)
• 1 Lime (cut into wedges for serving)

Instructions

1. Prep Vegetables

   Dice the onion and bell pepper, and mince the garlic. Set aside in a small bowl.

   Time: PT5M

2. Sauté Aromatics

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and bell pepper, sauté 3‑4 minutes until softened. Add the minced garlic and cook another 30 seconds.

   Time: PT4M

   Temperature: Medium heat

3. Add Beans and Season

   Add the drained black beans, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp ground cumin. Stir to combine.

   Time: PT1M

4. Cook Down Liquid

   Continue cooking, stirring occasionally, until most of the liquid evaporates and the mixture looks slightly thick, about 6‑8 minutes.

   Time: PT8M

   Temperature: Medium‑low heat

5. Mash Lightly

   Using the back of a spoon or a potato masher, lightly mash the beans to your desired texture—smooth for a spread, chunky for a taco filling.

   Time: PT2M

6. Warm Tortillas

   While the beans finish, warm the corn tortillas in a dry skillet over medium‑high heat, 30 seconds per side, or microwave covered with a damp paper towel for 20 seconds.

   Time: PT2M

7. Assemble Tacos

   Place a spoonful of the bean mixture onto each tortilla. Top with shredded lettuce, cheese, avocado slices, and a squeeze of lime. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

8 g

Fiber

7 g