Ingredients:

  • 10 corn tortillas (standard 6-inch size)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp ground cumin
  • 1 tbsp lime juice
  • 1/4 cup water
  • 1 large (150g) avocado, sliced or mashed
  • 1/2 cup (50g) queso fresco, crumbled
  • 1/4 cup (20g) red onion, finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 radishes (30g), thinly sliced
  • 1 lime, cut into wedges

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lightly brush both sides of each tortilla with olive oil and sprinkle with a pinch of salt.
  3. Place tortillas in a single layer on the baking sheet; bake for 3-5 minutes per side until mahogany-colored gold and rigid. Set aside to cool.
  4. Heat 1 tbsp olive oil in a saucepan over medium heat; sauté minced garlic for 1 minute until fragrant.
  5. Stir in the black beans, cumin, and water. Simmer for 5 minutes.
  6. Use a potato masher to crush about half of the beans to create a velvety consistency while leaving some whole.
  7. Stir in lime juice and season with salt and pepper; remove from heat.
  8. Spread a generous layer of the warm bean mixture across each crispy shell.
  9. Layer on the sliced avocado, followed by diced red onion and radish slices.
  10. Sprinkle with crumbled queso fresco and fresh cilantro, and finish with a squeeze of fresh lime juice.