Vegetarian Tacos

Make the fresh salsa

In a bowl, combine the diced tomato, red onion, and coriander. Squeeze in half the lime, season with a pinch of salt, and stir to combine. Set aside so the flavors can meld while you cook the beans.

Cook the spiced beans

Heat the olive oil in a medium pan over medium heat. Add the drained black beans along with a splash of water (about 2 tbsp) and stir in the taco seasoning. Cook for 5–7 minutes, stirring occasionally, and use the back of a spoon to lightly mash about a third of the beans — this thickens the mixture and helps it cling to the tortillas. Season to taste with salt.

Warm the tortillas

While the beans finish cooking, warm the tortillas one at a time in a dry skillet over medium-high heat for about 30 seconds per side, until soft and lightly charred in spots. Alternatively, hold them briefly over a gas flame with tongs. Stack and wrap in a clean tea towel to keep warm.

Assemble and serve

Spoon the spiced beans down the center of each tortilla, then top with a generous spoonful of salsa and a few slices of avocado. Finish with a squeeze of the remaining lime and serve immediately.