Ingredients:

  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1/2 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) chili powder
  • 1/4 cup (60ml) water or vegetable broth
  • 1 tbsp (15ml) lime juice
  • 1/2 tsp (3g) salt
  • 4 corn tortillas (6-inch)
  • 1/4 cup (60ml) vegetable oil
  • 1 large avocado, sliced or mashed
  • 1 cup (50g) shredded red cabbage
  • 2 tbsp (30g) queso fresco
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic, cumin, and chili powder, stirring constantly for 60 seconds until the spices smell fragrant and toasted.
  2. Pour in the rinsed black beans and water (or broth). Let the mixture simmer for about 5 minutes, stirring occasionally. Use a potato masher or fork to crush about half of the beans to create a thick paste. Stir in lime juice and salt, then remove from heat.
  3. Heat neutral oil in a skillet over medium-high heat. Carefully place one tortilla in the hot oil. Fry for 1–2 minutes per side, flipping once, until the shell is mahogany-colored and holds its shape without bending. Drain on paper towels.
  4. Spread a generous layer of the smashed black beans onto each crispy shell. Top with a slice of avocado, a pinch of shredded cabbage, a sprinkle of queso fresco, and fresh cilantro. Serve immediately with a lime wedge on the side.