INGREDIENTS

• 3 Hass avocadoes
• 1/8 red onion, finely diced
• 2 vine ripe tomatoes, seeds removed, finely diced
• 1/4 cup cilantro, roughly chopped
• Juice of 1 lime
• Kosher salt
• 2 chipotle peppers, finely diced
• 2 teaspoons adobo (from the chipotle can)
• 1 clove garlic, grated
• 2 15-ounce cans of black beans in seasoned sauce
• 1 teaspoons chili powder
• ½ teaspoon cumin
• ½ teaspoon ground coriander
• 1 bay leaf
• 12 smallish corn tortillas

PROCEDURE

For the Guacamole: Scoop the flesh of the avocado into a large bowl.  Add the rest of the ingredients, and use a wooden spoon to mash everything together.

For the Beans: Add the beans and the sauce from the cans to a small saucepot, along with all the spices.  Season with salt, cover, and heat on medium-low heat until hot and bubbling.  Remove the bay leaf before serving.

For the Tortillas: There are two methods to heating your tortillas.  The easy one is to wrap the stack of tortillas in one or two damp paper towels.  Then microwave them for a minute or two until soft and steamy.  The better way is to preheat a cast iron or regular skillet on medium heat until it’s nice and hot.  Spray the pan lightly with nonstick cooking spray.  Dunk a tortilla in a bowl of water, and sear it on both sides until the tortilla is dry and flat (don’t keep turning them; just turn them once when ready).  Keep the warm tortillas folded in aluminum foil, and just do the same thing for each tortilla.