Black Bean & Avocado Breakfast Tacos

1. 1
   pressure cook · ~20 min

   Cook the black beans.

   1.Add soaked and drained black beans to a pressure cooker with 3 cups water and a pinch of salt.

   2.Close the lid and cook on medium-high heat for 4-5 whistles, then lower heat and cook 10 minutes.

   3.Let the pressure release naturally. Drain beans, reserving 2 tbsp cooking liquid.

   TIPSoak beans overnight or at least 8 hours for even cooking and better digestion.
2. 2
   saute · ~7 min

   Season the black beans.

   1.Heat oil in a frying pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

   2.Add half the chopped onion and minced garlic. Sauté until soft and fragrant, about 3 minutes.

   3.Stir in smoked paprika, then add cooked black beans and reserved cooking liquid.

   4.Mash gently with the back of a spoon and cook 2-3 minutes until heated through. Take off heat.

   TIPMash some beans to create a creamy texture, but leave plenty whole for bite.
3. 3
   mix · ~3 min

   Make the quick salsa fresca.

   1.In a small bowl, combine diced tomatoes, remaining chopped onion, and chopped coriander leaves.

   2.Add lime juice and ¼ teaspoon salt. Stir gently and set aside.
4. 4
   prep · ~5 min

   Warm the tortillas.

   Heat each corn tortilla on a dry frying pan or directly over a gas flame for 20-30 seconds per side until softened and lightly charred in spots. Stack and wrap in a clean kitchen towel to keep warm.

   TIPCharring tortillas over an open flame adds a subtle smoky flavor that complements the beans.
5. 5
   assemble · ~3 min

   Assemble the tacos.

   1.Lay two warm tortillas per plate. Spoon a generous portion of seasoned black beans down the center of each.

   2.Top with fresh salsa, overlapping avocado slices, and a drizzle of whisked yogurt.

   3.Add a dash of hot sauce if using. Serve immediately.

   TIPWarm the tortillas just before assembling so they don't tear or turn cold.

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