Black Bean Tacos with Quick-Pickled Onions
Smoky, spiced black beans in warm tortillas with bright pink pickled onions and creamy avocado.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
Technique to learn
Quick pickling
Pouring a hot vinegar-salt-sugar brine over thinly sliced vegetables softens them and adds sharp, bright flavor in about 20 minutes.
Instructions
Step 1: Put the onion in a jar. Heat the vinegar, sugar, salt and 60 ml water until the sugar dissolves, pour it over the onion and set aside for at least 20 minutes.
Step 2: Heat the oil in a pan over medium heat. Add the garlic, cumin and paprika and stir for 30 seconds.
Step 3: Add the beans and 3 tbsp water. Cook for 5 minutes, mashing about a third of the beans. Season with salt and a squeeze of lime.
Step 4: Warm the tortillas in a dry pan for 30 seconds per side.
Step 5: Fill the tortillas with beans, sliced avocado, pickled onions and cilantro. Serve with lime wedges.
Cooking tips
- Pickled onions keep in the fridge for about 2 weeks in a clean, sealed jar.
- Choose tortillas labelled 100% corn if you need gluten-free; some brands add wheat flour.
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