Vegetarian Tacos with Avocado Salsa

Name: Vegetarian Tacos with Avocado Salsa
Cook time: 12 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 count ripe avocado diced; 180 g tomato seeded and diced; 40 g red onion finely diced; 30 ml lime juice freshly squeezed; 15 g cilantro leaves and tender stems chopped; 1 g ground black pepper; 2 g fine salt divided; 20 ml olive oil divided; 80 g yellow onion small dice; 3 count garlic cloves minced; 4 g ground cumin; 4 g chili powder; 4 g fine salt divided; 800 g black beans, drained and rinsed canned; 60 ml water; 12 count corn tortillas warmed; 10 ml olive oil divided; 40 g cotija cheese crumbled; 20 ml hot sauce

Warm corn tortillas are filled with cumin-chili black beans and finished with a bright avocado salsa of tomato, red onion, lime, and cilantro. The beans are lightly mashed for a hearty texture that stays spoonable, and the tacos come together fast with no special equipment.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

2 count ripe avocado diced
180 g tomato seeded and diced
40 g red onion finely diced
30 ml lime juice freshly squeezed
15 g cilantro leaves and tender stems chopped
1 g ground black pepper
2 g fine salt divided
20 ml olive oil divided
80 g yellow onion small dice
3 count garlic cloves minced
4 g ground cumin
4 g chili powder
4 g fine salt divided
800 g black beans, drained and rinsed canned
60 ml water
12 count corn tortillas warmed
10 ml olive oil divided
40 g cotija cheese crumbled
20 ml hot sauce

Instructions

Make the avocado salsa: in a bowl, combine the diced avocado, tomato, red onion, lime juice, cilantro, black pepper, and 2 g of the salt. Gently fold to keep the avocado chunky. Set aside. The salsa looks glossy and chunky, with the avocado coated and the tomatoes lightly salted.
Heat 20 ml of the olive oil in a large skillet over medium heat. Add the yellow onion and cook until softened, 3 to 4 minutes, then add the garlic, cumin, chili powder, and the remaining 4 g salt. Cook for 30 seconds until fragrant. The onion is translucent and the spices smell toasted and fragrant.
Add the black beans and water to the skillet. Cook for 4 to 5 minutes, stirring and lightly mashing about one third of the beans until the mixture is thick and spoonable, with some whole beans still intact. If it looks dry, add a splash more water only if needed. The beans are hot throughout and thick enough to hold on a tortilla without running.
Warm the tortillas in a dry skillet or directly over a low flame, using the remaining 10 ml olive oil only if the tortillas feel dry and need light brushing. Keep them covered in a clean towel so they stay pliable. The tortillas are warm, flexible, and lightly toasted at the edges.
Assemble the tacos by dividing the beans among the tortillas, topping with the avocado salsa, and finishing with cotija cheese and hot sauce if using. The tacos are fully assembled and the tortillas are holding the filling without tearing.