Crispy smashed black bean tacos with avocado-lime crema

• 2 can canned black beans400g cans, drained and rinsed
• 2 tbs avocado oil
• 1 ½ tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¾ tsp salt
• 1 red onionsmall, halved — half thinly sliced for pickling, half diced for the beans
• 2 limejuiced
• 2 tbs white vinegar
• 1 tsp granulated sugar
• 1 ripe avocado
• 150 g green cabbagefinely shredded
• 12 corn tortillassmall, 15cm (6-inch)
• 10 g fresh cilantroroughly chopped
• 2 tbs water

1. 1

   Make the quick-pickled onion first so it has time to develop. Thinly slice half the red onion and place it in a small bowl. Add 1 tablespoon of the lime juice, the white vinegar, sugar, and a pinch of salt. Toss to combine and set aside — it'll turn bright pink and soften while you prep everything else.

   Tip: The longer these sit, the better they get. If you have extra time, make them 30 minutes ahead.

2. 2

   Make the avocado-lime crema: in a blender or food processor, combine the avocado, remaining lime juice (about 3 tablespoons), 2 tablespoons of water, and a quarter teaspoon of salt. Blend until completely smooth and drizzleable. If it's too thick, add water a teaspoon at a time. Set aside.

   Tip: No blender? Mash the avocado with a fork until very smooth, then whisk in the lime juice, water, and salt.

3. 3

   Drain and rinse both cans of black beans. Dump them into a mixing bowl and use a potato masher or fork to smash about two-thirds of the beans into a rough, chunky paste — you want some whole beans left for texture. Dice the remaining half of the red onion and stir it into the beans along with the cumin, smoked paprika, garlic powder, and half a teaspoon of salt. Mix well.

4. 4

   Heat the avocado oil in the skillet over medium-high heat until it shimmers. Spread the bean mixture into the skillet in an even layer and press it down firmly with the back of a spatula. Let it cook undisturbed for 4-5 minutes until the bottom develops a dark, crispy crust — you'll hear it crackling and see the edges turn deep brown.

   Tip: Resist the urge to stir. The crust is the whole point. If your skillet isn't nonstick, use a well-seasoned cast iron to prevent sticking.

5. 5

   Break the bean layer into rough, craggy chunks with the spatula and flip the pieces. Press them down again and cook for another 3-4 minutes until the second side is equally crispy and golden. Remove the skillet from the heat.

6. 6

   While the beans crisp, warm the corn tortillas. Stack them in a damp paper towel and microwave for 45-60 seconds, or char them directly over a gas flame for about 15 seconds per side using tongs until they're pliable and lightly blistered.

   Tip: Double-stack your tortillas (two per taco) if they're on the thin side — this prevents tearing under the filling.

7. 7

   Build the tacos: lay out the warm tortillas and divide the crispy black beans among them. Top each with a handful of shredded cabbage, a few pickled red onion rings (drained from the liquid), a generous drizzle of avocado-lime crema, and a scatter of fresh cilantro.

• skillet (30cm (12-inch))
• mixing bowl
• cutting board
• knife
• potato masher or fork
• small bowl
• blender or food processor

Per serving

Nutritional values are estimates only.