Black Bean Tacos

 Do not forget the Maldon salt on the avocado before adding the rest! It makes all the difference.

Corn tortillas
Avocados, mashed
Canned black beans
White onion, finely chopped
Cotija cheese, crumbled
Cilantro, finely chopped
Maldon flake salt

1. Soak the chopped onion in cold water for about 10 minutes (it takes the bite out). Drain and pat dry with a paper towel.

2. Heat the canned beans (including their liquid) over medium heat. I usually add a little salt and a knob of butter to boost the flavor.

3. Heat tortillas over a cast iron skillet.

4. Spread on a good amount of avocado and sprinkle generously with Maldon salt. The salt ON the avocado is the most important part so don't miss this step. 

5. Using a slotted spoon, top with warmed black beans, cotija, chopped onion, and cilantro. These are best eaten right away!