Ingredients (for 4 people)

Preparation

1. Lightly warm the tortillas in a non-stick skillet for 1-2 minutes on each side or wrap them in foil and place them in the oven at 180°C (355°F) for 5 minutes.

2. Drain and rinse the black beans well, then warm them in a pan with a drizzle of oil and a chopped garlic clove. Add salt, pepper, and chili to taste. Cook for 5-7 minutes, then lightly mash with a fork.

3. Prepare the guacamole: in a bowl, mash the avocados with a fork, add finely chopped red onion, lime juice, salt, pepper, and fresh cilantro to taste. Mix until you get a creamy consistency.

4. Wash and halve the cherry tomatoes, cut the lettuce into strips.

5. Assemble the tacos: spread a tablespoon of guacamole on each tortilla, add the warm beans, some cherry tomatoes, and lettuce.

6. Finish with a drizzle of olive oil, a bit of lime juice, and, if you like, more fresh cilantro.

7. Serve immediately, with a lime wedge on the side for each guest.

Extra tips

• You can enrich the tacos with corn, caramelized onions, or a spicy sauce.
• For a protein-rich vegan version, add crumbled tofu or sautéed tempeh.
• If you prefer a smoother guacamole, blend it with an immersion blender.