What will you need?

• dry black beans
• white onion
• garlic
• jalapeno
• water
• avocado oil
• avocados
• flour
• corn starch
• salt
• black pepper
• onion powder
• garlic powder
• smoked paprika
• club soda
• oil for frying
• corn tortillas
• cilantro, for serving
• red onion, for serving
• cotija cheese, for serving
• chipotle mayo, for serving

How to make it

There are a few ways to make the beans. My favorite is cooking them in a pressure cooker, because it is a lot quicker. Add the beans, water, ¼ of a white onion, garlic, and jalapeno to a pressure cooker. Cook on high for 50 minutes, then let the steam naturally release before opening. If you do not have a pressure cooker, you can use a pot or crockpot to cook them. For these options, let the beans soak overnight in water then rinse them and add to the pot. Add all the ingredients and let simmer for about 3 hours or until the beans are tender. You want them on a light simmer. Boiling will cause the beans to break open. For the crockpot, add everything together and let cook on low for 6-8 hours until the beans are tender.

Once the beans are cooked, place a strainer over a large bowl and strain, reserving the cooking liquid. We will need that. Dice the other ¼ white onion. Add the lard or oil to a large pan over medium heat. Once the oil is hot, add the onion and sauté until soft and starting to caramelize. About 5 minutes. Add the beans and mash using a potato masher. Add in 2 cups of the beans liquid and continue to mash until you reached your desired consistency. If you want really smooth beans, use an emersion blender. If the beans are too watery, continue to cook, occasionally stirring, until they thicken up. If too thick, add more bean liquid. Add the salt and taste. Add more if needed.

Add the flour, corn starch, salt, pepper, smoked paprika, onion powder, garlic powder, and club soda to a bowl and whisk together until there are no clumps to make a batter.

Add the oil to a large pot and fill to a depth of 2 inches. Heat oil to 350˚F.

Add the sliced avocados into the batter. Carefully transfer them to the oil, letting any excess batter drain off. Fry for 3 minutes per side, or until golden and crispy. Remove to a wire rack to drain excess oil. Season lightly with flakey salt.

Place the warmed tortillas on a serving plate and spread on a layer of the refried black beans. Add 2-3 avocado slices to each tortilla and top with cilantro, onion, chipotle mayo, and cotija cheese.

Fried Avocado and Black Bean Tacos

5 from 1 vote

Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup 1 black beans, rinsed

• 1/2 1/2 white onion, divided

• 1 1 garlic clove

• 1 1 jalapeno, stem removed

• 6 cups 6 water

• 2 tbsp 2 avocado oil

• 2 2 avocados, peeled and cut into 1/2 inch slices

• 1 cup 1 flour

• 1/2 cup 1/2 corn starch

• 2 tsp 2 salt

• 2 tsp 2 black pepper

• 2 tsp 2 smoked paprika

• 2 tsp 2 onion powder

• 2 tsp 2 garlic powder

• 1 1/2 cups 1 1/2 club soda

• oil for frying

• chipotle mayo, for serving

• red onion, diced, for serving

• fresh cilantro, chopped for serving

• cotija cheese, for serving

• corn tortillas, warmed for serving

Directions

• There are a few ways to make the beans. My favorite is cooking them in a pressure cooker, because it is a lot quicker. Add the beans, water, ¼ of a white onion, garlic, and jalapeno to a pressure cooker. Cook on high for 50 minutes, then let the steam naturally release before opening. If you do not have a pressure cooker, you can use a pot or crockpot to cook them. For these options, let the beans soak overnight in water then rinse them and add to the pot. Add all the ingredients and let simmer for about 3 hours or until the beans are tender. You want them on a light simmer. Boiling will cause the beans to break open. For the crockpot, add everything together and let cook on low for 6-8 hours until the beans are tender.
• Once the beans are cooked, place a strainer over a large bowl and strain, reserving the cooking liquid. We will need that. Dice the other ¼ white onion. Add the lard or oil to a large pan over medium heat. Once the oil is hot, add the onion and sauté until soft and starting to caramelize. About 5 minutes. Add the beans and mash using a potato masher. Add in 2 cups of the beans liquid and continue to mash until you reached your desired consistency. If you want really smooth beans, use an emersion blender. If the beans are too watery, continue to cook, occasionally stirring, until they thicken up. If too thick, add more bean liquid. Add the salt and taste. Add more if needed.
• Add the flour, corn starch, salt, pepper, smoked paprika, onion powder, garlic powder, and club soda to a bowl and whisk together until there are no clumps to make a batter.
• Add the oil to a large pot and fill to a depth of 2 inches. Heat oil to 350˚F.
• Add the sliced avocados into the batter. Carefully transfer them to the oil, letting any excess batter drain off. Fry for 3 minutes per side, or until golden and crispy. Remove to a wire rack to drain excess oil. Season lightly with flakey salt.
• Place the warmed tortillas on a serving plate and spread on a layer of the refried black beans. Add 2-3 avocado slices to each tortilla and top with cilantro, onion, chipotle mayo, and cotija cheese.