Lent is such a wonderful time of the Church year. A time for reflection and renewal, a time for increased prayer, increased giving, and the practice of self-control.

And, perhaps on a less pious level, Lent is the means by which we explore new and interesting ways to cook beans (although Lent doesn’t technically begin until Monday, this past week was meat-free).

These crispy black bean tacos were a smashing success. I replaced the slaw the recipe called for with romaine lettuce, and you could easily do without the feta (making this both vegan and Lenten-friendly). And once you’ve assembled the ingredients, making them takes just a few minutes, which was great when we all went back for seconds. The lime and cilantro give this a bright, summery taste. We’ll definitely be making more of these over the next few weeks.

(via smitten kitchen)