VEGAN TACOS WITH STEWED BLACK BEANS

Cut the tomato, onion and cilantro into small squares, place in a bowl, squeeze the lime and add salt to taste to obtain a “pico de gallo”.    

Peel the avocado and mash the pulp with a fork leaving some chunks, add salt to taste.    

Open the can of beans and cook them for 10 minutes over medium high heat stirring constantly to thicken the sauce.    

In a skillet over medium heat, heat the tortillas for 1 minute to give them flexibility.    

Place 1 tablespoon of beans on the tortilla, top with the avocado cream and finally the pico de gallo.  

Fold the tortilla in a “U” shape and serve.