Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp avocado oil
  • 1/2 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chipotle paste
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
  • 4 corn tortillas (6 inch)
  • 1/2 cup avocado oil, for frying
  • 1/2 cup queso fresco, crumbled
  • 1 medium avocado, sliced
  • 2 radishes, thinly slivered
  • 2 tbsp fresh cilantro, chopped
  • 1/4 cup pickled red onions
  • 1 lime, cut into wedges

Instructions:

  1. Heat 1 tbsp of avocado oil in a 10-inch cast iron skillet over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cumin, stirring for 30 seconds until fragrant.
  2. Stir in the drained black beans and chipotle paste. Let the mixture simmer for 3–5 minutes to allow the beans to absorb the spices.
  3. Using a potato masher or large fork, crush approximately 50% of the beans directly in the pan to create a thick, spreadable consistency.
  4. Remove the bean mixture from heat and stir in the fresh lime juice and salt.
  5. Heat 1/2 cup of avocado oil in the skillet. Fry the corn tortillas in small batches until golden brown and crisp, then drain on paper towels.
  6. Spread a generous layer of the spiced black bean puree onto each crispy tortilla shell.
  7. Top with sliced avocado, crumbled queso fresco, slivered radishes, pickled red onions, and chopped cilantro. Serve with lime wedges.