Thanks to a serious lack of good cotija cheese here in NYC, I more and more find myself turning to feta instead. These quick tacos are a great weeknight meal — I always make extra beans to add to other dishes, or even just snack on solo later in the week. The feta, avocado and tomato make these light and summery.

Black Bean and Feta Tacos
Serves 2

1 15-ounce can of black beans
1 clove garlic
1/2 a smallish onion, diced
1 tablespoon EVOO
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
4 corn tortillas
1 avocado, diced
1 medium tomato, diced
1/3 cup feta, crumbled
Sour cream or crema, for garnish
Cilantro, for garnish
Lime wedges

1) In a medium saucepan, heat EVOO and add garlic and onion. Cook for 30 seconds or so and then add beans and spices. Mash the beans a little with a potato masher (so that some are left whole) and cook on medium-high heat for 15 minutes or so, until the beans have thickened and are fragrant.

2) Meanwhile, heat your tortillas — sometimes I like to lightly fry them in a saucepan with some oil to get them a little crispy. Spoon bean mixture into tortillas. Top with tomato and avocado, then feta, sour cream and cilantro. Serve with lime wedges.