Black Bean Tacos
10 corn tortillas
1 Tb olive oil
2 Tb finely minced white onion
2 heaping teaspoons Basics Fuirst Chili Seasoning
2 15-oz cans black beans, rinsed and drained
Garnish: chopped tomatoes, salsa, avocado, onions
Heat the oil in a medium saucepan over a medium flame. Add the onions and cook for 5 minutes to soften. Add the Basics Fuirst Chili Sesaoning. Continue cooking for 5 more minutes. Add drained beans to pan. Stir and mash beans until paste-like. Add a few drops of water if they get too dry. Transfer to a serving bowl. Beans can be made earlier in the day and kept refrigerated. If cold, add some water and microwave for 1 minute or so to warm.
Lime Crema Cabbage:
¼ cup mayonnaise
½ cup sour cream or crème fraiche
½ lime, juiced
pinch of Basics Fuirst Chili Seasoning
3-4 cups shredded white cabbage
Prepare the cabbage:
In a large bowl, whisk together mayo, sour cream, juice of ½ lime and pinch of Basics Fuirst Chili Seasoning. Place cabbage in bowl and toss to combine. Refrigerate for ½ hour or more. Cabbage can be made earlier in the day and kept refrigerated.
Place tortillas on a plate and warm for 10 seconds in the microwave.
Place a warm tortilla on a plate. Top with cooked fish or beans and cabbage. Add additional garnish if desired. Fold and Enjoy!