Crispy corn tortillas topped with creamy refried black beans, crumbled queso fresco, and fresh salsa.
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Heat 1/4 cup of vegetable oil in a skillet over medium-high heat and fry each tortilla for 1-2 minutes per side until golden and crispy.
Drain the crispy tortillas on paper towels and sprinkle lightly with salt while still warm.
In a separate large pan, heat 2 tablespoons of oil and sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and ground cumin to the onions, cooking for another minute until fragrant.
Stir in the black beans and vegetable broth, then bring to a gentle simmer over medium heat.
Use a potato masher or the back of a sturdy spoon to mash the beans directly in the pan until they reach your desired creamy consistency.
Spread a generous layer of the warm refried beans onto each crispy tortilla shell.
Top with crumbled queso fresco, a spoonful of salsa, fresh cilantro, and serve immediately with a squeeze of lime.
