20 minutes and a few pantry staples – The Denver Post

By Sonja Overhiser and Alex Overhiser, Special to The Washington Post

Our fellow home cooks are constantly asking us for ideas and recipes to help them put a healthy-ish meal on the table at lightning speed — for those familiar nights when you just don’t have time for lots of chopping and extensive prep. We can all relate.

So what’s the solution? You can start by packing your shelves and refrigerator with a few staples that are low on effort and big on flavor. In our pantry, canned black beans, limes and a few key condiments and spices are near the top of the list.

This plant-based taco recipe is a lesson in minimalism: You’ll be surprised at the amount of flavor achieved from a few humble ingredients in just 20 minutes.

Our favorite trick for cooking black beans is with a little can liquid, spices and a hint of Dijon mustard for complexity. What takes them over the top is a crunchy, tart two-onion quick pickle. And if you like a little kick, put that hot sauce to use.

Spanish smoked paprika (pimentón) brings a noticeable flair to plant-based dishes and is worth the investment. You can find it in the spice aisle in the grocery store. It is not interchangeable with sweet paprika or Hungarian paprika.

Chili Lime Black Bean Tacos

Total: 20 minutes

2 servings (makes 6 tacos)

This recipe is a lesson in minimalism: You’ll be surprised at the amount of flavor achieved from a few humble ingredients in just 20 minutes.

Make Ahead: Refrigerate leftover black bean filling and pickled onion for up to 2 days; reheat the black beans on the stove top.

Ingredients

  • 2 scallions, trimmed and thinly sliced crosswise (white and green parts)
  • 1 small red onion, thinly sliced
  • 1/4 cup lime juice (from 2 or 3 limes)
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • One 15.5-ounce can no-salt-added black beans, with the liquid
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Spanish smoked paprika (pimentón; sweet or hot)
  • 1 teaspoon Dijon mustard
  • Six 6-inch corn tortillas
  • 1 cup chopped romaine lettuce (from 1 heart of romaine)
  • Hot sauce, such as Cholula (optional)

Steps

Make the two-onion quick pickle: Combine the scallions and half the red onion slices in a medium bowl.