Cuban-Style Black Bean Tacos

Preheat the oven to 350°F. Rinse and dry the produce. Peel and mince the garlic. Peel and halve the red onion. Mince one half and thinly slice the other. Trim, deseed, and mince the jalapeño. Finely chop cilantro leaves and tender stems. Drain and rinse the black beans.

Measure out 1 ½ tsp of the apple cider vinegar and set aside. In a small saucepan, combine the sliced onion, remaining ¼ cup apple cider vinegar, turbinado sugar, ¼ cup water, and a pinch of salt. Bring onions to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally. Transfer pickled onions to a bowl and place in the refrigerator to cool.

Add the basmati rice, 1 cup water, and a pinch of salt to the small saucepan used for the pickled onions. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender and water is absorbed, about 12 to 15 minutes. Turn off heat and leave covered for 10 minutes. Fluff rice with a fork.

Place a large skillet over medium-high heat with 1 tbsp olive oil. Add half of the minced onion, minced garlic, Mexican oregano and chile spice, and cook until onions are softened, about 3 to 5 minutes. Add the black beans and mash half with a fork. Add ½ cup water, vegetable broth concentrate, and 1½ tsp apple cider vinegar to the skillet. Lower heat. Cook until thickened slightly, about 5 to 6 minutes.

Wrap the corn tortillas in foil and warm in the oven. Halve and remove the pit from the avocado. Scoop the avocado flesh into a medium bowl and mash with a fork. Add the remaining minced red onion, chopped cilantro, and as much or as little of the minced jalapeño as you’d like. Mix guacamole well to combine and season with salt.

Divide the warmed tortillas between large plates. Top each with cooked rice, Cuban-style black beans, guacamole, and pickled onions. Enjoy any remaining ingredients on the side.