Spiced Black Bean Tacos

Ingredients

Instructions

1. 1

   PREPARE THE BEANS: Drain and rinse both cans of black beans. Transfer half to a bowl and mash with a fork or potato masher until mostly smooth but still with some texture. Add the remaining whole beans, cumin, chili powder, lime juice, and 1/4 tsp salt. Stir to combine - the mashed beans will help everything cling together.

2. 2

   HEAT THE BEANS: Transfer the bean mixture to a skillet over medium heat. Cook 5-7 minutes, stirring occasionally, until heated through and the flavors have melded. Add a splash of water if the mixture seems dry. Taste and adjust seasonings.

3. 3

   WARM THE TORTILLAS: Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla for 30 seconds per side until pliable and lightly charred in spots. Alternatively, char directly over a gas burner flame for 10-15 seconds per side using tongs. Stack and wrap in a clean kitchen towel to keep warm.

4. 4

   PREP THE TOPPINGS: While beans heat, slice the avocados. Shred the red cabbage if not already done. Roughly chop the cilantro. Crumble the queso fresco.

5. 5

   ASSEMBLE THE TACOS: For each taco, use two stacked tortillas (this prevents tearing). Spoon about 2-3 tbsp of the seasoned beans down the center. Top with shredded cabbage (for crunch), avocado slices, fresh cilantro, and crumbled queso fresco.

6. 6

   SERVE: Drizzle generously with salsa verde. Serve immediately with lime wedges on the side for squeezing. These tacos are best eaten right away while the tortillas are warm and the toppings are fresh.