Crispy Smashed Black Bean Tacos with Avocado and Pico de Gallo

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Crispy Smashed Black Bean Tacos

1. Drain and rinse the two 15-oz cans of black beans, then spread them on a clean kitchen towel and pat thoroughly dry — dry beans crisp far better. 5 min
2. Measure out 1½ teaspoons ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper into a small bowl and stir to combine. 3 min
3. Add the dried black beans to a large bowl, drizzle with 2 tablespoons olive oil and 2 tablespoons freshly squeezed lime juice, then pour over the spice blend and toss until every bean is coated. 3 min
4. Use a fork or potato masher to roughly smash the seasoned beans — aim for a chunky paste with some whole beans remaining for texture. 4 min
5. Heat a large cast-iron or non-stick skillet over medium-high and brush lightly with the remaining 1 tablespoon olive oil. 2 min
6. Timing-sensitive step. Working in batches, lay 3–4 corn tortillas flat in the hot skillet and char 30 seconds per side until they develop dark spots and are pliable, then transfer to a plate. 6 min
7. Spoon a heaped 2 tablespoons of smashed bean mixture onto one half of each charred tortilla and sprinkle with shredded Mexican cheese blend, dividing the 4 oz evenly across all 12 tortillas. 4 min
8. Timing-sensitive step. Return the filled tortillas to the skillet in batches, fold closed, and press lightly with a spatula; cook 2–3 minutes per side over medium-high until the shell is crispy and the cheese is melted. 10 min
9. Transfer finished tacos to a wire rack to stay crisp, and drizzle with up to 2 tablespoons chipotle hot sauce (optional) before serving. 2 min

Fresh Pico de Galloside

1. Finely dice 4 roma tomatoes and ½ white onion, seed and mince 1 jalapeño, and roughly chop ¼ cup fresh cilantro. 10 min
2. Combine the diced tomatoes, onion, jalapeño, and cilantro in a bowl, squeeze over 2 tablespoons fresh lime juice, and season with ½ teaspoon kosher salt; stir and let sit at least 10 minutes for the flavors to meld. 11 min

Sliced Avocado with Limetopping

1. Halve and pit the 2 ripe avocados, then use a large spoon to scoop each half out of the skin in one piece. 3 min
2. Slice each avocado half into ¼-inch slices, fan them onto a serving plate, and immediately drizzle with 1 tablespoon fresh lime juice to prevent browning. 3 min
3. Season with ¼ teaspoon kosher salt and a pinch of red pepper flakes (optional) just before serving.