This is one I adapted from Smitten Kitchen after I saw it the other day. The original recipe uses canned black beans, but I’ve got dry on hand, so I had to cook those first.* As a warning, I didn’t really measure anything in this recipe, so amounts are estimates.

black beans (8 oz. dry)
1-2 Tbsps. olive oil
1 tsp. ground cumin
1 tsp. lemon juice
1 Tbsp. diced jalapenos
handful of cherry tomatoes
flour tortillas
crumbled feta cheese

Put black beans and oil in a medium-sized sauce pan and cover with several inches of water. Bring to a rolling boil and keep it going until the beans are softened (roughly 1 hour). Stir occasionally and add water if necessary. By the time the beans are cooked, they will also have a sauce with them.

Salt and pepper the beans to taste, add cumin and lemon juice. Mix in diced jalapenos. Cut the tomatoes up and stir them in, too. Put a few tablespoons of filling in a tortilla along with a teaspoon or so of crumbled feta.

I chose to toast the tacos a couple at a time on my countertop grill until the feta melted, and I ate them with a spinach side salad. Very tasty.

* Cooking the beans myself gave me a nice sauce with them, but as a possible time-saving measure, I might recommend mixing 1 15-oz. can of black beans with a 10-oz. can of diced tomatoes and green chiles (a.k.a. Rotel) as a substitution for the jalapenos and tomatoes.