Ingredients
– 400 g black beans, canned or cooked
– 1 cup vegetable broth
– 1 teaspoon cumin
– 8 corn tortillas
– 1 cup cheese, shredded
– 1 onion, diced
– 1/4 cup fresh cilantro, chopped
– 1 avocado, sliced
– 1/2 cup salsa
– 1 tablespoon olive oil
Method
1. Heat olive oil in a pan over medium heat. Add the diced onion and cook until it becomes soft. Stir occasionally.
2. Pour in the black beans, vegetable broth, and cumin. Cook for about 5 minutes, stirring occasionally.
3. Warm the corn tortillas in a separate pan or microwave until pliable.
4. Spread a little of the bean mixture onto each tortilla. Roll them up and place them seam-side down on a plate.
5. Top with salsa, shredded cheese, avocado slices, and cilantro before serving.
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