In a large sauté pan, heat the olive oil over medium high heat. Add the black beans, the remaining spices and the water. Heat through for about 8 minutes. Mash some of the beans slightly with a fork or wooden spoon.
Serve on warmed tortillas and add toppings.
To warm your tortillas, heat a dry, cast iron skillet on high heat until screaming hot. Heat the tortillas one-by-one until they begin to bubble and get a bit charred, flip and do the same to the other side. Stack them on a dish and serve.Try using flour tortillas or even crunchy taco shells if you prefer!Any leftover black beans (plus any of the toppings) work nicely on a bed of greens for a great taco salad lunch the following day!
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com