Our dinner of fish (tilapia) tacos was enhanced in a couple of ways. For the black beans I started with plain black beans with no flavoring. After they were rinsed I heated them up with a can of Rotel (spicy tomatoes and chiles) and added a few shakes of cumin. I tasted them while they were cooking to see if they needed salt and then garnished the beans with cilantro.

I also made my own salsa. I was lucky enough to find a mango that was ripe enough to use right away. I diced it, and a couple of small tomatoes, then mixed in the juice and zest of one lime, half a chopped jalapeño, 1/4 cup chopped red onion, salt to taste, and 1/4 cup chopped cilantro. It was delicious and really elevated our tacos! Sometimes doing a little something extra really pays off.