Black Bean Tacos

Ingredients

• 2 cansBlack beans$2.40
• 8Tortillas$2.80
• 1 headLettuce$2.10
• 4 ozCheddar cheese$2.50
• 1 tbspOlive oil$0.18
• 1Onion$0.84
• 2Garlic cloves$0.07
• 1 tspGround cumin$0.11
• 1/2 tspSalt—
• Total for 4 servings$11.00

Most of the cost is tortillas ($2.80) and cheddar cheese ($2.50). With oil, spices and staples already at home, the shop drops to about $5.51. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Finely dice the onion, mince the garlic cloves, shred the lettuce, and grate the cheddar cheese. Rinse and drain the black beans thoroughly in a colander.
2. Heat the olive oil in a large skillet over medium heat for 1 to 2 minutes until shimmering, then add the onion and cook for 4 to 5 minutes until soft and translucent.
3. Add the garlic cloves, ground cumin, and salt to the skillet, stirring constantly over medium heat for about 30 seconds to 1 minute until fragrant.
4. Stir in the black beans along with 1/4 cup of water, bring to a gentle simmer over medium heat, and cook for 4 to 5 minutes until thoroughly heated through and the liquid has mostly reduced.
5. In a separate dry skillet over medium-high heat, warm the tortillas for 15 to 30 seconds per side until soft, pliable, and lightly toasted, then stack them under a clean kitchen towel to keep warm.
6. Remove the bean skillet from the heat and use the back of a fork or potato masher to lightly mash about half of the black beans until creamy yet chunky.
7. Spoon the warm black bean filling evenly into the warmed tortillas, top each with the shredded lettuce and cheddar cheese, and serve immediately with salsa and lime wedges if desired.