Steak Tacos - cooking recipe

Ingredients

150 g dried black beans, soaked overnight in 450ml water
8-9 tbsp oil
2 None onions, peeled and chopped
3 sprigs fresh thyme, leaves stripped from stems
4 cloves garlic, peeled and finely chopped
1/2 tsp vegetable bouillon
2 None avocados, peeled and cut into cubes
1 1/2 None limes, juiced
75 g full-fat natural yogurt
None None Pinch of cayenne pepper
200 ml soured cream
4 None rump steaks (each about 240g)
6 None flour tortillas
12 None taco shells
1 None red chilli, cut into thin rings
4 None tomatoes, chopped
325 g iceberg lettuce, cut into strips
150 g Cheddar, grated
9 sprigs fresh coriander, leaves stripped from stems

Preparation

For black beans, heat 6 tbsp oil in a saucepan and saute onions, thyme and 1/2 the garlic for 2 mins. Add beans and 2/3 cup water, bring to a boil, cover and cook for 1 hour 30 mins, until beans are cooked. Remove from heat, add crushed bouillon cube and season. Transfer to a blender and puree. Allow to cool, stirring occasionally.
For guacamole, combine avocados, lime juice and remaining garlic and puree in a blender. Add yogurt, a pinch of cayenne and season. Add sour cream and mix until smooth.
Heat 2-3 tbsp oil in a frying pan and sear steaks over high heat for 2 mins per side. Season, wrap in foil and let rest for 10 mins. Slice.
Warm tortillas and taco shells according to package instructions. Fill with black beans, guacamole, steak, chili, tomatoes, lettuce, cheese and cilantro.