Belizean Salbutes with Black Beans

Ingredients

• 8 small corn tortillas
• 2 tbsp neutral oil
• 1 can black beans, drained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup vegetable stock
• 2 cups shredded cabbage
• 1 small tomato, diced
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 1 lime, juiced
• 1 tsp hot pepper sauce
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Warm beans, cumin, paprika, and stock in a small pan. Mash about one third of the beans so the mixture holds together.
2. Toss cabbage, tomato, onion, half the lime juice, salt, and pepper in a bowl; let it soften while you cook tortillas.
3. Heat oil in a skillet over medium-high. Fry tortillas one or two at a time for about 30 seconds per side until puffed and crisp at the edges; drain briefly.
4. Spread each warm tortilla with seasoned black beans.
5. Top with cabbage salad, avocado, cilantro, hot sauce, and the remaining lime juice.
6. Serve immediately while the salbutes are crisp; do not assemble them far in advance.

Allergen note: Check tortillas and hot sauce for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.