Certainly, you can feel free to add whatever ingredients that you wish to these tacos, but these particular ingredients provide some balance. The acidity of the quick pickled onions cuts through the fattiness of the avocado and even the beans, giving this taco a much-needed pop that wouldn't be there without them. If you absolutely hate onions, use a vinegar-y hot sauce or something with some tartness to balance it out. As I writ this, I wonder how some pomegranate seeds might go on it in place of the onions ... hmmm.
You have the option of making your own tortillas or using store bought. You also have the option of preparing your own beans from dried beans, or using a can. If you use a can, make sure you season them to your liking. These tacos will need that flavor to carry them. No matter which paths you choose, your destination is sure to be delicious. (And pretty healthy!)
14 oz of black beans
8-10 tortillas (use this recipe, or store bought is fine)
1 avocado, sliced
Cotija cheese
3/4 cups cilantro, chopped
crema or sour cream
Heat the tortillas in a pan, cast iron or Comal if you have it. If you own a Comal, you probably don't need further instructions.
Make sure that the beans are heated and seasoned to your liking as well.
Draining as much liquid as possible, place a couple spoonfuls of beans down the middle of the tortilla. top with the Cotija so that the cheese melts a little. Then add the picked onions. On top of the onions, place a couple of avocado slices to cover the length of the tortilla. Then top with crema or sour cream and cilantro. Add hot sauce if you'd like. Fold over and you have a taco.
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