Tacu Tacu With Black Beans

Instructions

1. In a large mixing bowl, combine the cooked white rice and black beans. Using a potato masher or the back of a fork, gently mash the beans into the rice until well mixed but still slightly chunky. Set aside.

2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.

3. Sprinkle the cumin and paprika over the onion and garlic mixture. Stir well to combine and let the spices toast for about a minute, releasing their flavors.

4. Add the rice and black bean mixture to the skillet, spreading it out evenly. Press down with a spatula to form a compact layer. Let it cook undisturbed for about 5-7 minutes, or until a crust forms on the bottom.

5. Carefully flip the Tacu Tacu using a large plate or spatula to cook the other side. Cook for an additional 5-7 minutes until both sides are crispy and golden brown.

6. Season with salt and pepper to taste, adjusting as needed. Garnish with freshly chopped cilantro for a burst of freshness.

7. Serve the Tacu Tacu hot with sliced avocado on the side for a creamy contrast to the crispy texture of the dish.