Quick & Hearty Black Bean Tacos

Method

1. Prepare the beans: Keep the liquid from one can of beans (or use 1/3 cup water as substitute). Rinse and drain the other can. Warm the olive oil in a small saucepan over medium-low heat. Add cumin, garlic, and salt; cook, stirring often, until fragrant, about 30 seconds to 1 minute.
2. Pour in the can of beans with its liquid (or the water). Stir. Mash some of the beans with a potato masher or fork. Cook, stirring often, until it simmers. Mash again, then add the rinsed and drained beans.
3. Stir to combine. Let it simmer for a few minutes, then lower the heat to minimum. Cover the pot and stir occasionally to prevent sticking.
4. Make the crema: In a small bowl, mix yogurt, lime juice, and salt. Add hot sauce if desired. Set aside.
5. Warm the tortillas: Heat a large skillet over medium heat and warm tortillas in batches, flipping each side. Alternatively, warm them directly over a low gas flame. Stack on a plate and cover with a tea towel to keep warm.
6. Soften the cabbage: Sprinkle cabbage with a pinch of salt and massage it with your hands until slightly wilted and fragrant.
7. Assemble the tacos: Spread a layer of beans down the center of each tortilla. Top with a handful of cabbage, a generous drizzle of crema, and sprinkles of cheese, cilantro, and/or green onion. Serve immediately.