Ingredients:

  • 2 Tbsp Olive Oil or Neutral Oil
  • 1 medium Yellow Onion, finely diced
  • 3 large Garlic Cloves, minced
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika (Pimentón)
  • 1/2 tsp Dried Oregano (Mexican)
  • 1/2 tsp Chipotle Powder (or 1 tsp canned chipotle paste)
  • 3 cans (15 oz each) Canned Black Beans, rinsed and drained
  • 1/2 cup Vegetable Stock or Water
  • 1 Tbsp Lime Juice, freshly squeezed (for filling)
  • Kosher Salt and Black Pepper, To taste
  • 1/2 cup Sour Cream or Full-Fat Greek Yogurt
  • 1 Tbsp Lime Juice, freshly squeezed (for crema)
  • 2 Tbsp Fresh Cilantro, finely chopped (for crema)
  • 1–2 tsp Water or Milk (optional, for thinning crema)
  • Pinch of Salt (for crema)
  • 8–10 Corn or Flour Tortillas (6-inch size)
  • 1/4 cup Fresh Cilantro, roughly chopped (for garnish)
  • 1 cup Shredded Red Cabbage or Lettuce
  • 2 Tbsp Cotija Cheese (optional)

Instructions:

  1. Prepare the Crema: In a small bowl, whisk together the sour cream/yogurt, lime juice, chopped cilantro, and a pinch of salt. Adjust the consistency by adding a touch of water or milk, if necessary, to achieve a drizzle-able consistency. Cover and chill.
  2. Sauté Aromatics: Heat the oil in a large skillet over medium-high heat. Add the diced onion and sauté for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Bloom Spices: Reduce the heat slightly. Add the ground cumin, smoked paprika, dried oregano, and chipotle powder to the skillet. Cook, stirring constantly, for 30–60 seconds, being careful not to let them burn.
  4. Add Beans and Liquid: Add the rinsed black beans and vegetable stock/water to the skillet. Bring the mixture to a simmer.
  5. Mash: Use a potato masher or sturdy fork to partially mash about half of the beans directly in the skillet. Leave the remaining beans whole for texture.
  6. Simmer and Season: Reduce the heat to low and let the filling gently simmer for 5–8 minutes until the liquid has reduced and the mixture is thick. Stir in the 1 Tbsp of fresh lime juice, then taste and adjust seasoning with salt and pepper. Keep warm.
  7. Warm Tortillas: Heat the tortillas (a couple at a time) in a dry skillet or over a gas flame until softened and pliable. Stack them and wrap them in a tea towel to keep them warm.
  8. Assembly: Spoon a generous amount of the warm black bean filling down the centre of each tortilla. Top the beans with shredded cabbage/lettuce, a drizzle of the Lime-Cilantro Crema, and a sprinkle of chopped cilantro and Cotija cheese (if using). Serve immediately.