Tex-Mex Black Bean and Beef Skillet Tacos with Pico and Cotija

1. Make the pico de gallo first so it has time to sit. Dice 3 Roma tomatoes and half the white onion into small pieces. Mince 1 jalapeño. Roughly chop about 0.25 cup of fresh cilantro leaves. Combine everything in a bowl with the juice of 1 lime and 0.5 tsp salt. Stir, taste, and set aside.

2. Dice the remaining half of the white onion. Mince the remaining 1 jalapeño. Pit and dice 2 avocados and squeeze the juice of the remaining 1 lime over them to keep them from browning — set aside.

3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened and translucent.

4. Add 1 lb ground beef to the skillet. Break it up with a spoon and cook for 5–6 minutes until browned all the way through with no pink remaining. Drain off excess fat if the pan looks very greasy.

5. Stir in the minced jalapeño, 2 tsp chili powder, 1.5 tsp cumin, 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp oregano, 1 tsp salt, and 0.5 tsp black pepper. Cook for 1 minute, stirring constantly, until fragrant.

6. Drain and rinse 2 cans of black beans under cold water. Add the beans to the skillet along with 0.5 cup of chicken broth (from the can — store the rest). Stir everything together and reduce heat to medium. Simmer for 6–8 minutes, stirring occasionally, until the liquid has reduced by about half and the mixture looks saucy but not soupy. Press some of the beans lightly with the back of a spoon to thicken things up.

7. While the bean and beef mixture simmers, warm the flour tortillas. Stack them on a microwave-safe plate, cover with a damp paper towel, and microwave for 45 seconds until pliable and warm.

8. Set out the toppings: pico de gallo, diced avocado, 4 oz cotija cheese (crumbled), 8 oz sour cream, and the remaining fresh cilantro. Let everyone build their own tacos — spoon the bean-and-beef skillet into warm tortillas and load up with toppings.

9. Serve immediately while the filling is hot. Extra bean-and-beef filling holds well in the fridge for lunch the next day.