Black Bean Tacos

Heat the oven to 350°F. Put the pepitas in a dry medium skillet over medium heat and toast, shaking frequently until they start to puff, 3 to 5 minutes. Transfer to a plate and wipe out the pan. Trim, peel, and chop the onion and 2 garlic cloves. Drain and rinse the beans in a colander.

Put 2 tablespoons oil in the same skillet over medium heat. Add half the onions and cook until they’re softened slightly, 4 or 5 minutes. Add the garlic, cook for about a minute, and sprinkle with salt. Add the beans, chili powder, paprika, cumin, a pinch each of salt and pepper, and 2 tablespoons water, stir, and cook until the beans are hot, 3 to 5 minutes. Lightly mash the beans using a fork or potato masher; taste and adjust the seasoning. Cover the pan and remove it from the heat.

Rinse the produce. Core and chop the tomato. Dry, trim, and chop half the cilantro (save the rest for another use). Halve 1 lime; cut the other into wedges. Halve the avocado; remove the pit and scoop out the flesh into a medium bowl using a large spoon. Mash the flesh with a fork until it’s chunky. Add the tomatoes, cilantro, the juice of half a lime, the remaining onions, and a pinch of salt and stir to combine; taste and adjust the seasoning.

Wrap the tortillas in foil and put them into the oven until they’re warm, about 5 minutes. Strip the kale leaves from the stems, stack them, and cut them crosswise into thin ribbons. Put the kale in a large bowl along with the remaining tablespoon oil, the juice of half a lime, and a large pinch each of salt and pepper and toss; taste and adjust the seasoning. To serve, fill the tortillas with the black beans and kale slaw and top with the guacamole and toasted pepitas; pass the lime wedges at the table.