Black Bean Tacos with Pico de Gallo & Feta

Directions

1. Prep the produce by washing everything and rinsing the beans. Trim and dice half an onion, slice the lime, and set aside the rest of the onion for the skillet.
2. In a medium bowl, quarter the grape tomatoes, finely dice the jalapeño (removing seeds and membranes), and chop the cilantro leaves. Add these to the bowl.
3. Juice the lime into the salsa base, then season with salt and pepper. Stir to combine and set the salsa aside.
4. Heat a skillet over medium and add virgin coconut oil to coat the bottom. Add the remaining onion and cook, stirring often, until softened.
5. Add the black beans to the skillet and season with chili powder, salt, and pepper. Cook until heated through, about 3 to 4 minutes, then remove from heat.
6. Wrap the tortillas in damp paper towels and microwave until warm, about 15 to 30 seconds.
7. Crumble the feta into a small bowl. On each tortilla, spoon some beans, top with the salsa, and sprinkle feta over the top.
8. Serve the tacos with the remaining salsa and feta visible, ready to eat.