1-To begin, start by reserving 1/2 cup of the bean liquid from the canned black beans before you drain and rinse them. This step helps keep the mixture moist and flavorful as you cook. Once that’s done, gather your diced white onion, diced jalapeño, and garlic for the next part.

2-Heat a skillet over medium heat and add avocado oil or your chosen neutral oil. Sauté the onion, jalapeño, and garlic with a bit of salt until they soften, which takes about 8 minutes. This builds a strong base of flavors for your tacos.

3-Next, add the taco seasoning and cayenne pepper to the skillet and cook for 1 minute to let the spices bloom. Then, stir in the drained black beans and 1/4 cup of the reserved bean liquid.

4-Cook the mixture while stirring until the vegetables are fully soft and it thickens up nicely. If the pan starts to dry out, add more of the reserved liquid as needed. Lightly mash some of the beans to get that creamy texture everyone loves.

5-Stir in fresh lime juice and adjust the seasoning to taste for the perfect balance. Warm your tortillas in a separate pan for a minute on each side to make them pliable. Now, assemble by adding the black bean mixture, pickled cabbage, cilantro lime crema, Cotija cheese, sliced jalapeños, and cilantro into the tortillas.