Take back Tuesday night—these tacos are a breeze. Panfried until golden, the eggplant is rich and tender, with bursts of summer tomatoes.
Allergen Note: Contains milk.
Slice the eggplant into bite-size pieces. In a large frying pan over medium-high heat, warm 3 tablespoons olive oil. Working in batches if necessary, add the eggplant and sauté until brown and tender, 5 to 7 minutes. Season with salt and pepper. Transfer to a plate lined with paper towels. Add more oil to the pan between batches.
Meanwhile, rinse the cherry tomatoes, remove the tops, and cut the cherry tomatoes in half. Pick a handful of cilantro leaves, toss the stems, and chop the leaves. In a bowl, stir together the cherry tomatoes and chopped cilantro. Drizzle with olive oil and season with salt to taste. Cut the lime into wedges for serving.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
In a small saucepan over medium heat, reheat the black beans with a splash of water, about 3 minutes.
To build the tacos, place the tortillas on plates, fill with the eggplant and cherry tomato salsa, and sprinkle with the queso fresco. Finish with a squeeze of lime and drizzle of salsa negra and serve warm, with the black beans on the side.