Black bean tacos

Ingredients

• Corn tortillas8 pieces
• Pre-cooked black beans, drained480 g
• Ripe avocado1 piece
• Red onion100 g
• Lime (juice and zest)1 piece
• Fresh cilantro10 g
• Ground cumin3 g
• Extra virgin olive oil20 g
• Fine salt4 g
• Ground black pepper1 g

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Drain the black beans from their liquid and rinse them thoroughly under running water.
2. Finely mince half of the red onion and sauté it in a non-stick pan with extra virgin olive oil for 3-4 minutes over low heat.
3. Add the beans to the onion, then add cumin, pepper, and 2 g of salt; cook for 6-8 minutes over medium heat, adding a tablespoon of water if the mixture becomes too dry.
4. Mash about one-third of the beans with a fork directly in the pan to create a binding, creamy texture.
5. While the beans are cooking, scoop out the avocado pulp and mash it in a bowl with the lime juice and the remaining 2 g of salt until creamy.
6. Dice the remaining half of the red onion into small cubes (brunoise) and roughly chop the fresh cilantro.
7. Heat a griddle or large pan and toast the corn tortillas for about 30-45 seconds per side until warm and flexible.
8. Assemble the tacos by spreading the warm beans on the base, adding the avocado cream, raw onion, and finishing with fresh cilantro.