1 tbs olive oil
1/2 large onion, diced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp kosher salt, plus more to taste
1 (15 oz) can of black beans, drained and rinsed
1/4 cup water
8 corn tortillas
1-2 cups finely chopped radish
1 medium avocado, sliced
- Heat the oil in a large skillet over medium high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin and 1/4 tsp salt. Add the beans and water
- Cover the pan and reduce the heat to maintain simmer. Cook for about 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there is any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.
- Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30 second bursts until warm.
- Fill the tortillas with the black bean mixture and top with radish, avocado and salsa. Serve with lime wedges.
Thank you to thekitchn.com for the recipe