Makes 4 servings | Prep time 30 minutes
Ingredients
- 2 tbs. olive oil
- 4 to 6 cloves peeled garlic
- 1 24- to 29-oz. can pinto beans or black beans, undrained
- Salt to taste
- ½ tsp. smoked Spanish paprika
- Dash of cayenne (optional)
- 8 sprouted corn tortillas
- 2 firm but ripe avocados, sliced
- 8 radishes, thinly sliced
- 1 cup chopped fresh cilantro
- ½ cup salsa
- ½ cup crumbled Cotija cheese or queso fresco
- 4 cups coarsely chopped baby kale, spinach, or arugula
Directions
- Heat the olive oil in a large cast-iron skillet and add the whole garlic cloves. Turn the cloves while cooking to an even golden brown, being careful not to let them burn.
- Carefully pour in the beans and their liquid, and stir until the sizzling settles down. Add the seasonings.
- Turn the heat to low and stir the beans continually until thickened (about 15 minutes), occasionally mashing with a potato masher or fork.
- While the beans cook, warm the tortillas and prepare the remaining ingredients, placing them in individual bowls.
- To prepare each taco, fill a tortilla with a scoop of beans and a couple of avocado slices, then top with the radishes, cilantro, salsa, crumbled cheese, and chopped greens as you like.
