Tacos do not need meat to be satisfying. What they need is a filling with enough depth and texture to hold its own — and chipotle black beans, cooked down until thick and smoky and slightly caramelized at the edges, do exactly that. These are the tacos you make on a weeknight when the fridge is light but the pantry is stocked. Twenty minutes. Genuinely good.
Serves 2–3 — 20 minutes
