Beef and Black Bean Tacos

• lean ground beef1 1/8 lb
• canned black beans · drained8 oz
• corn tortilla · about 12 small11 oz
• olive oil1 tbsp
• yellow onion · diced1 medium onion
• garlic · minced3 cloves
• cherry tomato · diced1 medium tomato

Steps

1. 1Medium heat in a large skillet, add olive oil, add finely chopped yellow onion and minced garlic, cook for about 5 minutes until the onion is translucent and soft.
2. 2Increase heat to medium-high, add lean ground beef to the skillet, cook for about 5 to 7 minutes, breaking the meat into small pieces, until it is mostly browned with no pink areas remaining.
3. 3Reduce heat to medium, stir in canned black beans, cook for about 3 minutes until the beans are warmed through and the mixture looks evenly combined.
4. 4Low heat, while the beef cooks, halve the cherry tomato and finely dice the yellow onion, this step can be done in a small bowl in about 3 minutes.
5. 5Medium heat in a dry comal or skillet, heat each corn tortilla for 20 to 30 seconds per side, until they are soft with light golden spots.
6. 6Return the beef and black bean mixture to medium heat, stir in the diced tomato and cook for 1 minute until the tomato looks glossy and just begins to soften.
7. 7Medium heat, place a portion of the beef and black bean mixture into each warm tortilla, let them sit for 1 minute so the tortillas hold their shape.
8. 8Low heat, cover the assembled tacos loosely for 2 minutes to let flavors settle, then serve.