Instructions
1
Heat olive oil in a skillet. Add black beans, cumin, chili powder, and salt. Mash slightly and cook until heated through.
2
Warm tortillas in a dry pan or directly over a gas flame until pliable.
3
Mix sour cream with lime juice and a pinch of salt for the crema.
4
Assemble tacos: beans, pickled onion, avocado, crumbled cotija, and cilantro.
5
Drizzle with lime crema and serve with lime wedges.