Mexican Machete with Beef and Beans | Crispy Street Tortilla

Finely chop the onion and garlic cloves. Heat a little olive oil in a large skillet, then sauté the onion until translucent.

Add the minced beef, season with salt, and sprinkle with ground cumin. Fry over high heat, stirring frequently, until the meat gets a nice golden-brown sear and stays juicy.

Rinse and drain the black beans, then warm them through with a pinch of salt and a little olive oil, and mash them into a rustic paste using a fork or potato masher.