gluten-free, vegan // yields: 3-4 servings
2 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
1 tablespoon minced garlic
2 teaspoons unsweetened cocoa powder
1 teaspoon cumin
3/4 – 1 1/2 teaspoon salt
2 1/2 cups black beans, drained with 1/2 cup cooking liquid reserved (or liquid from can)
3-4 teaspoons smoky/chipotle hot sauce, or adobo sauce
2-3 ripe avocados
chipotle or tomatilla salsa (you want a thin salsa, not chunky style w/tomatoes)
10- 12 mini corn tortillas (about 4-inches)
shaved onion and/or chopped cilantro (optional)
In a medium pot, heat your oil over medium. Once hot, add the onion, a pinch of salt, and cook stirring frequently for 10-15 minutes. You want the onions super soft and starting to brown. Add the garlic and stir for 30-60 seconds. Now add the cocoa powder, cumin, and 3/4 teaspoon salt. Stir for 30 seconds. Stir in the beans + cooking liquid, juice from 1 lime, and hot sauce.
Bring the beans to a simmer and simmer uncovered for about 10-15 minutes, until beans start to thicken but not letting all of the liquid cook off. Stir every few minutes. Taste and add more salt and hot sauce to taste. I used about 1 1/4 tsp. salt. The hot sauce is more for the smoky flavor than spice in this recipe.
Meanwhile, preheat your oven to broil. When your beans are about half done, spread tortillas in a single layer on a baking sheet. Place on a rack in the center of your oven and let toast for about 2-3 minutes. Flip and toast another 2-3 minutes. Watch very closely as you don’t want them to fully crisp. (They’re much harder to eat when fully crisp.)
Scoop avocado into a bowl, top with juice from 1/2 lime and a hefty pinch of salt. Mash to desired consistency. Taste and add more lime + salt if desired.
Assemble tacos with beans, avocado, a small spoonful of salsa, and shaved onion and/or cilantro (if desired). Serve immediately.