Charred Broccoli Tacos

Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add pepitas and cook, stirring constantly, until beginning to brown, 3 to 4 minutes. Add lime zest, just half the lime juice, sugar, and a pinch of salt and continue stirring until sticky, about 1 minute. Transfer to plate and set aside to cool. Wipe skillet clean and set aside for step 3. (4-servings: use 2 tsp olive oil)

Combine black beans, just half the chipotle morita, a pinch of salt, and ¼ cup water in small bowl and microwave for 60 seconds. Mash beans with back of fork until they start to stick together and become creamy. (4-servings: use ½ cup water) (TIPS: Use more chipotle morita if you prefer more spice. You can also combine beans, chipotle morita, salt, and ¼ cup water in small saucepan and cook over medium-high heat until warmed through, 3 to 4 minutes.)

Heat 2 tbsp olive oil in same skillet over medium-high heat. Add broccoli and a pinch of salt and cook undisturbed until well-browned and crisp-tender, 6 to 8 minutes, flipping halfway through. Stir in remaining lime juice. (4-servings: use ¼ cup olive oil)

Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. Divide tortillas between plates. Top with smashed black beans and charred broccoli. Sprinkle with pepita-lime crunch and serve with cilantro crema. ¡Buen provecho! (TIP: You can also warm tortillas in skillet, one at a time, until warm and pliable.)