2 cups black beans, rinsed and picked through to remove any damaged beans or debris (or 4 cups canned organic black beans, well-rinsed and drained)
1 tbsp sea salt
1/4 cup grapeseed oil
1/2 cup chopped yellow onion
twelve 6-inch corn tortillas
2 avocados, halved, pitted, peeled, and sliced
2 jalapeño chilies, seeded and sliced or to taste
2 cups chopped ripe tomatoes
1 cup tofu sour cream
1/2 cup chopped scallions, white and some green part
1/2 cup sliced radishes
1/2 cup chopped fresh cilantro leaves
Place the beans in cold water to cover by about 2-inches and set aside to soak for at least 8 hours or overnight.
Drain the beans and rinse under cold water. Transfer to a large saucepan or soup pot. Add 2 quarts of cold water along with the salt. Place over high heat and bring to a boil. Lower the heat, cover, and simmer for about 90 minutes or until the beans are tender. Remove from the heat and drain well. Set aside.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, for about 7 minutes or until golden brown. Add the beans and, using a potato masher, push down on the beans to make a rough puree. This should take about 10 minutes. Remove from the heat and set aside.
Working with one at a time and using the remaining 2 tablespoons of oil and a pastry brush, lightly coat each side of the tortillas with oil.
Place a large nonstick frying pan over medium heat and add the oiled tortillas, a couple at a time. Fry, turning once, for about 2 minutes or until both sides are slightly crisp, but still pliable. While still hot, fold each tortilla in half to make a half-moon shape.
Place the avocados, jalapeños, tomatoes, tofu sour cream, scallions, radishes, and cilantro in individual serving bowls.
Fill each tortilla shell with an equal portion of the black bean mix. Place the filled tortillas on a serving platter and serve with the garnishes, allowing each person the chance to make their own personally designed taco.