Sauté the aromatics

• Heat a little oil in a pan over medium heat.
• Add the garlic and sauté until fragrant.

Build the black bean filling

• Add the tomato paste, black beans, broth, chipotle adobo paste and spices.
• Stir everything together and let it cook down.

Mash and thicken

• Mash most of the beans to thicken the filling.
• Loosen with a splash more broth if it gets too thick.

Make the quick guacamole

• Mash the avocado in a bowl with lime juice and a pinch of salt.

Fill and fold the tacos

• Lay the tortillas out and scatter shredded cheese over one half.
• Spoon the black beans on top and add more cheese.
• Fold in half to seal shut.

Fry until crispy

• Heat a little oil in the pan.
• Cook the tacos on both sides until golden and crispy and the cheese is melted and gooey.

Stuff and serve

• Open the tacos up and fill with guacamole and cilantro.
• Add lettuce, onion or protein such as steak or chicken if you like.
• Serve warm.