Cheddar-Crisped Black Bean Breakfast Tacos

Steps

1. Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, cilantro, lime juice and half of the salt. Set aside while you cook.
2. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the yellow onion and red bell pepper and cook, stirring, until soft and lightly browned, 6 to 8 minutes.
3. Add the black beans, cumin, water and the remaining half of the salt. Cook, mashing a few beans with a spoon, until hot and saucy, about 3 minutes. Transfer to a bowl, cover to keep warm and wipe out the skillet.
4. Set the skillet over medium heat. Scatter one-eighth of the cheddar in a tortilla-sized circle, then press one corn tortilla on top. Cook until the cheese melts, bubbles and turns golden and crisp at the edges, 2 to 3 minutes.
5. Flip the tortilla cheese side up onto a plate. Repeat with the remaining cheddar and corn tortillas, one-eighth of the cheddar for each, to make 8 tacos.
6. Spoon the bean and pepper filling onto the cheesy side of each tortilla, top with the tomato salsa and avocado, fold and serve right away, 2 tacos per person.