Black Bean and Avocado Folds with Pickled Red Onion

Soft corn tortillas fold around lime-simmered black beans and creamy avocado, topped with sharp pickled red onion. They echo Ash Water on the Maize, where ash-steeped kernels and the comal made pliable bread possible beside Tenochtitlan’s hearths.

Serves 4

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Ingredients

• 12 corn tortillas
• 3 cups cooked black beans
• 3 avocados
• 1 red onion
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp dried oregano
• 1 jalapeño chile
• 1/2 cup fresh cilantro
• 2 lime
• 1 tsp kosher salt

Instructions

1. 1Thinly slice red onion and place in a jar with vinegar, water, sugar, and salt. Let pickle at least 20 minutes while preparing the rest.
2. 2In a saucepan over medium heat, simmer black beans with oregano, thinly sliced jalapeño, and juice of one lime for 10 minutes. Lightly mash half the beans with a fork, leaving some whole.
3. 3Warm corn tortillas on a hot comal or dry skillet until soft and pliable.
4. 4Mash avocados with remaining lime juice and salt. Fill each tortilla with warm black beans, avocado mash, pickled red onion, and chopped cilantro. Fold and serve immediately.