Black Bean Tacos with Avocado

Instructions

1. Step 1

   Warm the corn tortillas in a dry skillet over medium heat, turning once, until flexible and lightly toasted.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: skillet

2. Step 2

   Finely chop the onion portion for the filling and mince the garlic. Heat the olive oil in the skillet over medium heat, then cook the onion and garlic until softened.

   Timer: 4 min (fixed)

   Ingredients used: 6.0 gr Garlic, 15.0 ml Olive Oil, 50.0 gr Red Onion

   Cookware: Chef Knife, cutting board, skillet, wooden spoon

3. Step 3

   Add the black beans, cumin, chili powder, bean-filling portion of the salt, and water. Cook over medium heat until hot and slightly thickened, then lightly mash some of the beans.

   Timer: 6 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 3.0 gr Chili Powder, 3.0 gr Ground Cumin, 3.0 gr Salt, 60.0 ml Water

   Cookware: skillet, wooden spoon

4. Step 4

   Dice the tomato, finely chop the remaining onion and the salsa portion of the cilantro, and place them in a mixing bowl. Juice one lime over them, add the salsa portion of the salt, and toss.

   Timer: 3 min (fixed)

   Ingredients used: 10.0 gr Fresh Cilantro, 1.0 piece Lime, 30.0 gr Red Onion, 1.0 gr Salt, 150.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Halve and pit the avocados, then scoop the flesh into a small bowl. Add the juice of the remaining lime, the remaining cilantro, and the remaining salt; mash with a fork.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Avocado, 5.0 gr Fresh Cilantro, 1.0 piece Lime, 1.0 gr Salt

   Cookware: Chef Knife, cutting board, fork, small bowl

6. Step 6

   Divide the bean filling among the warm tortillas. Top with the tomato salsa and mashed avocado, then serve immediately.