For the tacos

• Canola oil
• 2 medium onions, coarsely grated
• 2 15 ounce cans of black beans, lightly drained (or 41/2 cups home-cooked beans)
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon cumin
• 1 tablespoon tamari soy sauce
• 2 tablespoons maypole syrup
• 12 corn tortilla

For the toppings

• 1 1/2 cups shredded cheddar
• 1 cup sour cream or Greek yoghurt
• Chopped avocado
• Chopped tomatoes
• Chopped lettuc
• Cucumber salsa

For the Cucumber Garlic Salsa

• 1 medium cucumber
• 3 garlic cloves
• 1/4 cup fresh lime juice, divided
• Pinch of sea salt
• 1/2 cup chopped cilantro

TO MAKE TACOS

Heat a large nonstick pan over medium-high heat and drizzle the bottom with canola oil. Sauté the onions until they start to soften, then add the beans, spices, tamari, and maple syrup. Reduce the heat to medium low and let everything gently cook for 10 minutes.

Meanwhile, wrap the tortillas in foil and warm for 10 minutes in a 250 degree oven.

Serve the tortillas with bowls of beans and toppings on the side.

CUCUMBER SALSA

Peel the cucumber, cut it into cubes, and place the cubes in the blender.

Add the peeled garlic cloves, half the lime juice, and a pinch of salt.

Please the top on the blender and use short pulses to blend, adding only enough additional lime juice to liquefy.

Add the cilantro, stirring it in with a wooden spoon.

• Peel the cucumbers
• Squeeze the limes
• Chop the cilantro
• Put the toppings in the little bowls