Spicy Black Bean Tacos with Quick Pickled Onions

1. Quick-Pickle the Onions

1. In a small bowl, combine the vinegar, warm water (about 60ml), sugar, and 1/4 teaspoon of salt, stirring until dissolved.
2. Add the thinly sliced red onion into the pickling liquid, pressing them down so they are fully submerged. Let sit for at least 15 minutes to turn crisp and vibrant pink.

2. Cook the Spicy Black Beans

1. Heat the olive oil in a skillet over medium heat.
2. Add the chopped jalapeño (or chili) and sauté for 1 to 2 minutes until fragrant and softened.
3. Stir in the ground cumin, smoked paprika, chili flakes, and remaining 1/4 teaspoon of salt, toasting for about 30 seconds.
4. Pour in the drained black beans along with 2 to 3 tablespoons of water. Simmer over medium-low heat for 6 to 8 minutes, stirring occasionally.
5. Use the back of a wooden spoon or fork to lightly crush roughly half the beans, creating a thick, saucy consistency while keeping plenty of texture. Squeeze in the juice of half a lime and remove from heat.

3. Warm the Tortillas

1. Heat a dry pan or skillet over medium-high heat.
2. Warm each corn tortilla for 30 to 45 seconds per side until soft, pliable, and lightly charred in spots.

4. Assemble and Serve

1. Spoon a generous amount of the warm, spiced black beans into the center of each tortilla.
2. Top with a heap of drained pickled red onions.
3. Cut the remaining lime half into wedges and serve on the side for squeezing over the tacos immediately before eating.