So, as in the previous recipe, we need to prepare the beans: soak for 4 hours or overnight, rinse, cover with cold water, bring to boil and cook on low heat for 1.5-2 hours, adding before cooking the beans, onion, carrots and thyme. When the beans are ready, drain the water and remove the vegetables and grass. For 4 servings we need 400g of ready beans.

Now take the avocado, peel, cut, remove the bone, cut into pieces and in a blender! Add a little lime juice and punch. Put the beans, some olive oil, salt, pepper and cumin (all to taste, cumin and pepper pre-grind in a mortar or mill), and turn the avocado with the beans in a more or less smooth puree.

Prepare the vegetables for this onion cut thin rings, as well as tomato, pepper thin strips, chop the onions, radishes cut thin circles. Arugula is left as it is) And prepare the sauce: season yoghurt with salt, cumin and pepper.

Now take the tortillas for a few seconds, put on a heated grill pan, turn over onto a plate, on one side smear some guacamole, the second closing and fry the tacos in a few seconds.

Remove from heat, carefully open, put the arugula, add salt, a little olive oil, put on top of the salad, a little salt and oil, sauce and close the second side of the pellet. Taco ready, serve immediately!)