One of my favorite meal recipe apps (Mealime) recently shut down. Major bummer.

In the interest of preserving some really good recipes, I thought I'd post one here to share with the world. Enjoy!

Ingredients

Makes 6 servings

Nutrition Facts (per serving)

650 calories · Fat 26g · Net carbs 65g · Protein 20g · Sugars 6g

Macro split: 34% fat, 55% carbs, 11% protein

Cookware

• Cutting board
• Can opener
• Measuring spoons
• Mixing bowls
• Colander
• Stirring spoon
• Stainless steel or cast iron skillet
• Citrus juicer
• Chef's knife

Instructions

Make the salsa

1. Wash and dry the fresh produce: 1½ pints grape tomatoes, 1½ small bunches cilantro, 3 avocados, and 3 limes.
2. Small dice the tomatoes and transfer to a medium bowl.
3. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon. Scoop out and small dice the flesh, then add it to the tomatoes.
4. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body. Discard the stems and finely chop the leaves. Add half of the cilantro to the bowl with the tomatoes and avocado, and transfer the other half to a small bowl.

Cook the beans

1. Preheat a skillet over medium heat.
2. While the skillet heats up, trim off and discard the ends of the 1½ red onions and remove the outer layer. Small dice the onions (¼-inch pieces). Transfer half of the onions to the salsa bowl and leave the rest on the cutting board.
3. Once the skillet is heated, add 1½ tbsp coconut oil and swirl to coat the bottom.
4. Add the remaining onion to the skillet and cook, stirring occasionally, until softened, 3 to 5 minutes.
5. While the onion cooks, drain and rinse the 3 cans of black beans in a colander.
6. Add another 1½ tbsp coconut oil to the skillet, followed by the beans and the remaining cilantro.
7. Season the beans with 1½ tsp chili powder, 1½ tsp cumin, 1 tsp salt, and ¾ tsp black pepper. Stir until fragrant, 15 to 30 seconds. Cook, stirring occasionally, until the beans are warmed through, 2 to 4 minutes. Mash some of the beans with a fork if desired.

Finish and serve

1. Wrap the 24 tortillas in a damp towel and microwave until heated through, 15 to 30 seconds.
2. Juice the limes. Drizzle half of the juice over the beans and add the rest to the salsa bowl.
3. Season the salsa with ½ tsp salt and ¾ tsp black pepper, then mix together.
4. To serve, spoon the bean mixture into the tortillas and top with the salsa. Enjoy!