Taps From Here Recipe

Heat the vegetable oil in a deep skillet or heavy-bottomed pan over medium-high heat until it reaches about 350°F (use a thermometer) or a torn piece of tortilla sizzles immediately.

Working in batches so you don't crowd the pan, fry the tortillas 30–45 seconds per side until crisp and lightly golden. Use tongs to flip. Remove to a paper-towel-lined tray and immediately sprinkle with coarse sea salt. Let cool slightly to crisp fully.

Alternatively, for a lighter version: brush both sides of tortillas with a little oil, place on a baking sheet, and bake at 425°F for 8–10 minutes, flipping halfway, until crisp.

Sweat aromatics

Warm the olive oil in a medium skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Add spices and beans

Stir in the ground cumin, smoked paprika and minced chipotle. Cook 30 seconds to bloom the spices. Add the drained black beans and 2–3 tablespoons water. Using the back of a spoon or a potato masher, gently mash about half of the beans so the mixture is thick but still textural.

Finish

Simmer 2–3 minutes to meld flavors. Remove from heat and stir in the lime juice, salt and black pepper. Taste and adjust seasoning. Keep warm until assembly.

Place the ripe avocado, Greek yogurt (or sour cream), cilantro, lime juice and salt in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until you reach a pourable yet creamy consistency (about 2 tablespoons total). Transfer to a small bowl and refrigerate until ready to use.

In a small microwave-safe bowl or saucepan, combine the apple cider vinegar, water, sugar and salt. Heat briefly just until sugar dissolves (about 20–30 seconds in microwave or 1–2 minutes on stove).

Place the thinly sliced red onion in a jar or bowl and pour the hot vinegar mixture over the onion. Press down so onions are submerged. Let sit at room temperature 15–20 minutes for quick pickling; longer (up to 1 hour) gives more flavor. Drain before topping.

Arrange the warm, crisp tortillas on a serving platter. Spoon about 1–2 tablespoons of the smoky chipotle black beans onto each tortilla, spreading slightly to form a base layer.

Drizzle or pipe about 1 tablespoon of the avocado-cilantro crema over the beans on each tapa.

Top each with a few ribbons of quick pickled onion and a sprinkle (about 1 teaspoon) of crumbled queso fresco or cotija.

Garnish with chopped fresh cilantro, a small squeeze of lime over each tapa, and an optional light drizzle of extra-virgin olive oil or a drop of hot sauce if desired.

Serve immediately while tortillas are still crisp. Provide extra lime wedges on the side.