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Black Bean Tacos with Pico de Gallo & Feta.

  • 2 (15 oz) cans
    black beans
  • 1 small bunch
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 pints
    grape tomatoes
  • 2
    jalapeño peppers
  • 2
  • 1 medium
    red onion
  • 16
    small corn tortillas
    black pepper
    chili powder
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 pints grape tomatoes
    2 jalapeño peppers
    2 limes
    1 small bunch cilantro
  • 2
    Drain and rinse the beans; set aside to drain further.
    2 (15 oz) cans black beans
  • 3
    Quarter the grape tomatoes and transfer to a medium bowl (that will hold the salsa).
  • 4
    Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.
  • 5
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa bowl.
  • 6
    Preheat a skillet over medium heat.
  • 7
    While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add ½ of the onion to the salsa bowl and leave the rest on the cutting board.
    1 medium red onion
  • 8
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 9
    Add the remaining onion to the skillet; cook, stirring frequently, until softened, 3 to 4 minutes.
  • 10
    While the onion cooks, juice the limes and add to the salsa bowl.
  • 11
    Season the salsa with salt and pepper; toss to combine.
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    Add the black beans to the skillet and season with chili powder, salt, and pepper; cook until the mixture is heated through, 3 to 4 minutes. Once done, remove the skillet from the heat.
    2 tsp chili powder
    1 tsp salt
    ½ tsp black pepper
  • 13
    Place the feta in a small bowl.
    1 (4 oz) pkg crumbled feta cheese
  • 14
    Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
    16 small corn tortillas
  • 15
    To serve, divide the black beans between the tortillas, then top with the salsa and feta. Enjoy!