Mexican Beef Empalme | Crispy Street Food

Finely chop the onion and garlic. Heat a little olive oil in a pan, add the minced beef, season with salt and pepper, sprinkle with the smoked paprika and ground cumin, then fry until no longer pink.

Add the tomato paste and half of the onion, mix thoroughly, then cook for 8-10 minutes until done. Transfer to a bowl.

In the same pan, add the remaining onion and garlic, sauté gently, then add the rinsed black beans. Mash until creamy with a fork or potato masher, loosen with a little water, and cook into a thick, spreadable bean purée.