CRISPY BLACK BEAN & FETA TACOS

Ingredients

1 19 oz (540 mL) can black beans, drained

1 Tbsp. chili powder

1 tsp. cumin

1/2 tsp. salt

1/4 cup finely chopped purple onion

1/4 cup chopped cilantro

1 Tbsp. lime juice

fresh corn tortillas

canola oil, for cooking

1/2-1 cup feta or queso fresco, crumbled

Directions

Drain (and rinse, if you like) the black beans and dump into a bowl. Add the chili powder, cumin, salt, onion, cilantro and lime juice and mash with a potato masher or fork until chunky.

Set a heavy skillet over medium-high heat. Add a drizzle of oil and slide in a corn tortilla - the warmth should make it pliable. Spoon some of the black beans over one half, add crumbled feta and fold the other side over with a spatula, making a pocket. Cook, flipping once or twice (do it across the spine, to keep from spilling), until golden and crisp on each side. Repeat with the remaining filling and serve right away.

Makes 8-10 tacos.