Cooking Instructions
01
Drain and rinse black beans. Heat in a pan with cumin, smoked paprika, and salt for 3 minutes.
02
Warm corn tortillas directly over a gas flame or in a dry pan for 30 seconds each side.
03
Slice avocado and shred the red cabbage.
04
Assemble tacos with black beans, cabbage, and avocado slices.
05
Add a dollop of sour cream, fresh cilantro, and a squeeze of lime. Serve immediately.