Two-Layer Tacos with Pinto Beans and Guacamole

To make the guacamole, mound the cilantro, green onions and serrano chile on a cutting board. Sprinkle 2 pinches of salt over the mound and chop until the mixture is finely minced. Cut open the avocados, remove the pits, and use a large spoon to scoop the flesh into a bowl. Add the cilantro mixture and lime juice and mash with a fork until mostly smooth; set aside.

In a saucepan over medium heat, warm the olive oil. Add the garlic and sauté until aromatic, 30 seconds. Add the pinto beans and oregano and cook, stirring frequently, until the beans begin to brown, 5 minutes. Add 1/2 cup (4 fl. oz./125 ml) water, reduce the heat and continue to simmer, stirring frequently, while you prepare the remaining ingredients.

Spread the guacamole evenly among the flour tortillas. Place a hard taco shell in the center of each flour tortilla. Season the beans to taste with salt. Fill the corn tortillas with the pinto beans, cheese, lettuce and tomato, dividing them evenly. Bring the sides of the flour tortillas up around the crisp tortillas and press them to adhere to the sides. Serve, passing the hot sauce at the table. Serves 4.

Adapted from Williams-Sonoma Weeknight Vegetarian, by Kristine Kidd (Weldon Owen, 2014)