Crispy Avocado Tacos

Preheat oven to 400°F. Brush 1 tbsp olive oil on baking sheet and lay avocado in single layer. Sprinkle with a pinch of salt and pepper and just half the polenta. Flip avocado and repeat. Bake until avocado is crispy, 12 to 15 minutes. Leave oven on for step 4.

Stir together shallot, just 1 tbsp lime juice, and a pinch of salt and pepper in small bowl, then set aside. Combine just 1 tsp chimichurri blend, remaining lime juice, yogurt, just half the cilantro, 2 tsp olive oil, and a pinch of salt and pepper in separate small bowl and whisk until smooth.

Combine black beans, remaining chimichurri blend, 1 tsp olive oil, ¼ cup water, and a pinch of salt and pepper in small saucepan. Cook over medium heat until beans are heated through, 3 to 5 minutes. Off heat, mash with back of fork until few whole beans remain, then cover to keep warm. (TIP: If bean mixture is too stiff, add water, 1 tbsp at a time.)

Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Lay warm tortillas on clean work surface. Spread refritos evenly on each tortilla and top with crispy avocado. Sprinkle with pickled shallot and remaining cilantro. Serve with chimichurri crema and hot sauce. ¡Buen apetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also crisp polenta-coated avocado in air-fryer at 375°F for 7 to 9 minutes.