Ingredients:

  • 2 cans (15 oz each) black beans, drained but not rinsed
  • 1 medium yellow onion (150g), finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/4 cup vegetable broth
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 tbsp lime juice
  • 12 small corn tortillas
  • 1 large avocado, sliced
  • 0.25 cup pickled red onions
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the 150g diced yellow onion and cook for 5 minutes until translucent and soft.
  2. Toss in the 3 cloves of minced garlic. Cook for 1 minute until the aroma fills the room. Note: Don't let it brown, or it will turn bitter.
  3. Stir in the 1 tbsp tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp oregano. Cook for 2 minutes until the paste turns a deep rust color.
  4. Pour in the 2 cans of drained black beans and the 1/4 cup vegetable broth. Season with 0.5 tsp sea salt and 0.25 tsp black pepper.
  5. Use a spoon to smash about a quarter of the beans. Simmer for 5-7 minutes until the liquid has thickened into a glossy sauce.
  6. Remove from heat and stir in the 1 tbsp lime juice. Taste and adjust salt if needed.
  7. In a separate dry pan, heat the 12 corn tortillas for 30 seconds per side until they smell toasted and show brown spots.
  8. Spoon the spicy black bean filling into the warm tortillas.
  9. Top with slices of the large avocado, 0.25 cup pickled red onions, and 0.25 cup fresh cilantro.