Basic Tacos

Time: 25 minutes; for dried beans, allow for 6-8 hours soak plus 30-60 minutes simmering

Servings: 6

2 Tbsp coconut oil

1 onion, chopped

1 lb boneless skinless chicken (breast or thighs) or ground beef

Salt and pepper to taste

2 cloves garlic, minced

2 tsp ground cumin

1 tsp paprika

Dash chili powder

¼ tsp cayenne pepper (optional for heat; omit for mild version)

¾ c dried black beans, soaked and cooked (or 1 can, drained and rinsed)

Sour cream for garnish

Fresh cilantro, chopped, for garnish

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.

Thinly slice chicken if using. Add the chicken or beef to the onion. Cook until no longer pink. Add a three-finger pinch of salt and a few shakes of ground black pepper. Add the garlic, cumin, paprika, chili powder, and cayenne pepper (if using). Stir to combine and cook until spices are fragrant, about a minute. Stir in the black beans. If the mixture is dry, add water 2 tablespoons at a time until desired sauciness is reached.

Serve over salad greens or in tortillas (see Extras) garnished with sour cream, cilantro, guacamole, and/or salsa (see Sauces, Dips, and Dressings).