Ingredients
1 teaspoon extra-virgin olive oil
1/2 small yellow onion, diced small
2 garlic cloves, roughly chopped
1/2 teaspoon ground cumin
1 can (15.5 ounces) black beans, rinsed and drained
Coarse salt and ground pepper
8 small whole-wheat or multigrain flour tortillas, warmed or lightly toasted
1 cup shredded Monterey Jack cheese (3 ounces)
1 avocado, pitted, peeled, and thinly sliced
1 cup packed shredded romaine lettuce
Pickled Jalapenos, for serving
Preparation
In a small pot, heat oil over medium. Add onion and garlic and cook until onion is soft and garlic is fragrant, 3 minutes. Add cumin and cook until fragrant, 1 minute. Add beans and 1/2 cup water and simmer until beans are heated through, 3 minutes. Transfer to a food processor and process until smooth. Season to taste with salt and pepper. Serve with tortillas, cheese, avocado, lettuce, and jalapenos.
