Black Bean Sage Tacos

I was excited that my grocery delivery service finally started carrying no salt added black beans recently - at last, we can have black bean tacos! I've really missed black beans since we made the switch to low sodium; I know I can technically make my own NSA black beans, but the problem is that I never seem to have the time. This recipe is great if you are crunched for time and looking for something that tastes as amazing as it smells.

Ingredients:
1 can no-salt-added Black Beans (I used Nature's Promise Organic, which has 17.5mg per can)
12 cloves garlic, minced (0mg)
1 T. sage (0mg)
1/2 c. shredded Monterey Jack cheese (I use the Peapod store band, which has 340 mg in 1/2 c.)
2 T. extra-virgin olive oil (0mg)
2 T. water
1 package corn tortillas (0mg)
1-2 Green Onions, chopped (4.5mg)
1 Lime (1mg)
Optional: Salsa (we use Arriba Fire-Roasted Mexican Red Salsa, which has 125mg in 2T.)

Heat up corn tortillas. While they are warming, prepare the black beans: drain & rinse, then set aside. Heat olive oil in a small saucepan, then add black beans, garlic and sage. Stir to coat evenly, cover and cook for 2-3 minutes over medium heat.Turn heat down to low and add water, again stirring to coat. Cover and continue to heat on low, stirring occasionally and also smashing the beans as you do so. Remove from heat, but keep covered until ready to assemble tacos.

To make tacos: begin with cheese, then add black beans, salsa, and green onions. Squeeze lime over tacos & serve. 

Total sodium: 363mg, excluding optional salsa and other condiments. Makes 8 tacos (45.4mg per taco)