Instructions: In a small bowl whisk together cumin, vinegar, and salt to taste and whisk in the olive oil.

In a bowl, combine the beans, tomatoes, avocado, and the scallion, stir in the dressing and salt and pepper to taste, and toss the mixture well.

In a small skillet heat 1/2-inch of the vegetable oil over moderately-high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are crisp and golden, transferring them as they are fried to paper towels to drain. Divide the tortillas between 4 plates, and top them with the black bean mixture.

This recipe yields 4 servings.

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