Ingredients

Filling

• 1 tbsp (15 ml) oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (28 oz / 800 g) 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: Albariño – lime and salinity brighten avocado and beans; Dry Rosé of Grenache – berry fruit and acidity for the cabbage and salsa
• Beer: Mexican Lager – clean and cold against creamy avocado; Vienna Lager – toasty malt for the cumin-spiced beans