Black-Bean Tacos with Lime and Sour Cream

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 tablespoons vegetable oil
2. 2 large garlic cloves, minced
3. 1/2 teaspoon crushed red pepper
4. 1 large onion, cut into 1/2-inch dice
5. Salt and freshly ground pepper
6. 1 teaspoon dried oregano
7. 1 teaspoon ground cumin
8. 3/4 teaspoon hot smoked paprika
9. 1 teaspoon tomato paste
10. 1/2 cup water
11. Two 15-ounce cans black beans, drained and rinsed
12. 12 corn tortillas
13. Cilantro sprigs, shredded lettuce, sour cream and lime wedges, for serving

1. Preheat the oven to 400°. In a large, deep skillet, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes. Add the oregano, cumin and paprika and cook, stirring, until fragrant, about 2 minutes.
2. Stir in the tomato paste and cook for 1 minute. Stir in the water and simmer for 2 minutes. Add the beans, cover and cook until heated through, about 3 minutes. Using a potato masher, partially mash the beans. Season the beans with salt and pepper.
3. Set the tortillas on a large piece of foil and heat in the oven for 2 minutes, until just until hot and pliable. Wrap the tortillas in the foil to keep them warm. Serve the tortillas with the beans, cilantro, lettuce, sour cream and lime wedges.