Pernil with Rice and Beans

Ingredients

• For the Cuban Black Beans:
• 1 ½ cups cooked black beans, drained and rinsed 🖤
• 0.5 small onion, diced
• 2 cloves garlic, minced
• 0.5 red bell pepper, diced 🌶️
• 1 tbsp olive oil
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup vegetable broth or water
• 1 tbsp fresh cilantro, chopped 🌿
• For the Tacos:
• 8 small corn or flour tortillas 🌮
• 0.5 cup shredded cabbage or lettuce
• 0.5 cup cherry tomatoes, diced 🍅
• 0.5 avocado, sliced 🥑
• 0.25 cup queso fresco or feta cheese (optional) 🧀
• Lime wedges for serving 🍋

Instructions

1. 11️⃣ Cook the Cuban Black Beans
2. 2Heat olive oil in a skillet over medium heat.
3. 3Sauté onions, garlic, and bell peppers for 3 minutes, until softened.
4. 4Add black beans, cumin, smoked paprika, oregano, salt, and black pepper.
5. 5Stir in vegetable broth and let simmer for 10 minutes, stirring occasionally.
6. 6Remove from heat and mix in fresh cilantro.
7. 72️⃣ Warm the Tortillas
8. 8Heat a dry skillet over medium heat and warm each tortilla for 30 seconds per side.
9. 93️⃣ Assemble the Tacos
10. 10Fill each tortilla with black bean mixture, shredded cabbage, and diced tomatoes.
11. 11Top with avocado slices, queso fresco (if using), and a squeeze of lime juice.
12. 124️⃣ Serve & Enjoy!
13. 13Serve immediately with extra lime wedges and fresh cilantro!