Makes four servings
Preparation time: 30 minutes
- 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
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.
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