Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small red onion chopped
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon chili powder optional
- 2 15-ounce cans black beans drained and rinsed
- 8 small corn tortillas
- 2 1/2 cups shredded cabbage
- 2/3 cup pico de gallo
- 1 avocado sliced
- Lime wedges for serving
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and minced garlic and cook until soft, about 3-5 minutes.
- Mix in the oregano, ground cumin, salt, and optional chili powder. Add the black beans, mashing a few lightly with a fork. Allow the mixture to simmer for approximately 5 minutes to meld the flavors.
- Warm the tortillas in a dry skillet over medium heat for 15-30 second per side or microwave them in portions until they become soft and flexible.
- Place a generous spoonful of the bean mixture onto each tortilla, then add shredded cabbage, pico de gallo, and avocado slices on top.
- Serve right away with lime wedges for added zest.