Fast food, episode VII

It's that time of the year again—the fall version of the biannual Friends of the Library Book Sale. Mom ran rampant again this time, starting last Friday, with the Friends pre-sale, then going back the next Saturday and Sunday, too. Here are two of the stacks we collected from the first night (Mom had two more of her own just from that first Friday). Can you tell which stack is mine and which is Mom's? (Sorry, no prize; it's not that difficult.)

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I found this recipe recently in the Washington Post, not in one of the few cookbooks I picked up this go-round at the Book Sale. Mom and I both loved these tacos, which take less than 30 minutes start to finish, and we'll be making them often.

Black Bean Tacos

Adapted from Sonja Overhiser & Alex Overhiser via the Washington Post (tacos) and A New Way to Dinner (2016) by Amanda Hesser & Merrill Stubbs (quick pickled onions)

Time: 28 minutes (including 8 minutes for the pickled onions)

Corn tortillas are not a Trader Joe's specialty. Ula Tortillas are great, but I used the Mission Extra Thin Yellow Corn Tortillas pictured above, which are widely available.

Quick Pickled Onions
90 grams (6 tablespoons) red wine vinegar or apple cider vinegar
45 grams (3 tablespoons) water
1½ teaspoons white sugar
¾ teaspoon Diamond Crystal kosher salt
1 medium-large (~250 grams/9 ounces) red onion, thinly sliced from pole to pole (you’ll need half for the pickled onions and half for the tacos)

Tacos
2 tablespoons (27 grams) extra-virgin olive oil
1 (15.5 ounce) can black beans, with the liquid in the can
1 teaspoon chili powder (such as McCormick)
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon Diamond Crystal kosher salt
1 teaspoon (5 grams) Dijon mustard
6 five- to six-inch corn tortillas (see note)
~1 cup thinly sliced iceberg or romaine lettuce
grated Cheddar or Monterey Jack cheese
lime wedges
hot sauce, such as Cholula, sriracha, or sambal oelek, optional

    1. For the quick pickled onions: In a small, microwave-safe bowl, stir the vinegar, water, sugar, and ¾ teaspoon salt together until the sugar is dissolved. Add half of the onion slices (~100 grams), and press down until the slices are submerged as much as possible.
    2. Microwave, uncovered, on full power for 45 seconds. Stir and zap for another 45 seconds. If necessary, repeat until the liquid is hot and the onion begins to soften. Set aside.
    3. For the tacos: Heat the oil in a 10-inch skillet over medium heat. Stir in the remaining onion slices and cook, stirring occasionally, until softened and starting to brown around the edges, about 5 minutes.
    4. Stir in the black beans with their liquid, chili powder, cumin, smoked paprika, ¼ teaspoon salt, and mustard. Cook, stirring occasionally, until the liquid is reduced to a thick sauce, about 5 to 7 minutes.
    5. While the beans are cooking, warm the tortillas in the oven or the microwave or on the stovetop. (For the stovetop, place a small skillet over medium heat and cook each tortilla for about 30 seconds on one side and 15 seconds on the other.)
    6. To serve: Layer each tortilla with a spoonful of the black bean mixture, some lettuce, and a sprinkle of cheese. Top with a squeeze of lime and some hot sauce or Avocado Crema, if desired. Serves 2. (The recipe can be doubled; use a 12-inch skillet to make the beans.)