Ingredients

Filling

• 1 tbsp (15 ml) oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (800 g / 28 oz) black beans, drained
• 1 tsp (5 ml) cumin

Crema

• 1 avocado
• 1/4 cup (60 ml) yogurt
• 1 tbsp (15 ml) lime juice
• Salt

Toppings

• Cabbage
• Salsa
• Cilantro

Steps

1. Sauté onion and garlic; add beans and cumin; mash slightly; season.
2. Blend avocado, yogurt, lime, and salt.
3. Warm tortillas; fill with beans; top with crema and toppings.

Pairings

• Wine: Sauvignon Blanc – citrus/herbal lift cuts richness; Albariño – saline freshness enhances lime/avocado
• Beer: Mexican Amber Lager – crisp with toasty malt; Hazy IPA – tropical hops brighten avocado & beans