2 tbsp. olive oil (30ml)
1 small onion, chopped finely
1 tomato, peeled, seeded and chopped
15.5 oz can black or pinto beans (459g – do not drain)
1 cup water (240ml)
Salt to taste
8 corn tortillas
8 oz cooked chicken, shredded (250g)
4 oz queso cotija, crumbled (125g – substitute grated cheese)
½ avocado, cut into chunks
Mexican crema or regular sour cream
Sliced pickled onions
Your favorite salsa
Heat the olive oil in a medium skillet. Add the onion and tomato, and sauté until the onions are translucent and tomatoes are tender. Add the can of beans and stir to combine well.
Using a food masher, mash the beans so that they become a smooth paste. Stir in the water, season with salt and allow to simmer over medium heat for about 5 minutes. The bean sauce needs to have a pouring consistency, so add a little more water for thinner sauce or simmer longer for a thicker sauce. Keep the sauce warm until ready to serve.
Heat a griddle on the stove and use for reheating the corn tortillas. Once the tortillas are hot, fill with 1 oz (28g) of the chicken. Arrange the filled tortillas on a platter.
When ready to serve, pour the bean sauce over the tacos. Top with the crumbled cheese and the remaining garnishes.