Name: Black Bean Tacos with Pico de Gallo & Feta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 ½ small bunches cilantro; 1 ½ (113 g) pkg crumbled feta cheese; 3 small pkgs grape tomatoes; 3 jalapeño peppers; 3 limes; 1 ½ medium red onions; 24 small corn tortillas; black pepper; chili powder; salt; virgin coconut oil

Black Bean Tacos with Pico de Gallo & FetaBlack Bean Tacos with Pico de Gallo & Feta — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 ½ small bunches cilantro

1 ½ (113 g) pkg crumbled feta cheese

3 small pkgs grape tomatoes

3 jalapeño peppers

3 limes

1 ½ medium red onions

24 small corn tortillas

black pepper

chili powder

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Drain and rinse the beans; set aside to drain further.

Quarter the grape tomatoes and transfer to a medium bowl (that will hold the salsa).

Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa bowl.

Preheat a skillet over medium heat.

While the skillet heats up, trim off and discard the ends of the onions and remove the outer layer; small dice the onions (cut into 6-mm pieces). Add ½ of the onions to the salsa bowl and leave the rest on the cutting board.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Add the remaining onion to the skillet; cook, stirring frequently, until softened, 3 to 4 minutes.

While the onion cooks, juice the limes and add to the salsa bowl.

Season the salsa with salt and pepper; toss to combine.

Add the black beans to the skillet and season with chili powder, salt, and pepper; cook until the mixture is heated through, 3 to 4 minutes. Once done, remove the skillet from the heat.

Place the feta in a small bowl.

Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.

To serve, divide the black beans between the tortillas, then top with the salsa and feta. Enjoy!

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