Black Bean Tacos with Avocado and Spicy Onions

1. Prepare Spicy Onions

Squeeze the juice of one lime over a thinly sliced small red onion or large shallot and a thinly sliced jalapeño. Sprinkle with a large pinch of fine sea salt and a small pinch of granulated sugar, then set aside.

2. Cook Onions and Bell Pepper

In a large skillet over medium heat, add olive oil followed by chopped onion and diced bell pepper. Sauté for about 10 minutes until soft and golden.

3. Add Garlic and Jalapeño

Stir in minced garlic cloves and half of the minced jalapeño, and sauté for 1 minute until fragrant.

4. Season and Simmer Beans

Add tomato paste, chili powder, dried oregano, ground cumin, and black beans to the skillet. Simmer for about 15 minutes until the beans thicken slightly and the spices are well combined.

5. Warm Tortillas

Warm corn tortillas in the oven or on a skillet until they become pliable.

6. Assemble Tacos

Lay warm tortillas flat on serving plates, spoon the black bean mixture down the center, and top with slices of avocado, pickled onions, and jalapeño. Optionally garnish with cilantro, salsa, and sour cream.