Ingredients:

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup water or vegetable broth
  • 2 cups shredded red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1/2 cup Greek yogurt
  • 1 tsp maple syrup
  • 8 small (6-inch) corn tortillas

Instructions:

  1. Combine the drained black beans with smoked paprika, cumin, garlic powder, salt, and pepper in a bowl. Stir until the beans are evenly coated in the spice blend.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add the beans and spread them in a single layer. Let them sit undisturbed for 3–4 minutes until the edges look slightly charred.
  3. Pour in the water or vegetable broth and stir for 2 minutes until the liquid reduces into a thick, velvety glaze.
  4. In a small bowl, mix shredded red cabbage with 1 tablespoon of lime juice and chopped cilantro.
  5. In another bowl, whisk together Greek yogurt, 1 tablespoon of lime juice, maple syrup, and a pinch of salt to create the lime crema.
  6. Wipe the skillet clean and place tortillas directly on the heat for 30 seconds per side until pliable and slightly browned.
  7. Layer the smoky beans into the center of the tortillas, top with the lime-dressed cabbage, and drizzle with the creamy lime sauce.