My version:
* Get a cup of black beans, soak overnight after making sure there are no stones, etc.
* Next day, rinse beans in hot water, then boil for ten minutes.
* Strain and rinse black beans once more, set aside
* Get pressure cooker going on saute with about 3 tablespoons of olive oil; put in one half of a chopped onion and stir with wooden spoon
* After about 2-3 minutes, toss in chopped garlic, with some cumin seeds, chopped jalapeno, keep stirring
* When onion starts to look transparent, add in 6 cups of water, mix in spices (similar mix as above; 1 teaspoon cumin, 3 teaspoons chilli powder, 1/2 teaspoon oregano, 2 teaspoons chipotle powder, 1 teaspoon salt), mix up the water good, toss in the beans.
* Toss in beans that were set aside earlier, cook on low pressure for 20 minutes
* Start up some rice while beans are cooking; when rice is put into the boiling water, add 3 teaspoons of "better than bullion" vegetable stock.
* Slowly release pressure, grab a slotted spoon, rice should be done at roughly the same time as the pressure cooker finishes up releasing pressure, if not slightly before, whereupon I take it off the heat
* Grab a frying pan, start heating it up on medium, toss one shell at a time in it to crisp up the shell a bit (typically about 30 seconds each side).
* spread sour cream evenly along the base of the shell, grab a big pile of freshly grated white cheddar, put it down at the base of the shell, along with some fresh avocado
* Put beans directly on top of the cheese, so it gets nice and melty.
* Put about a teaspoon of hot salsa on top
* Wrap and serve
This recipe has not failed me once. The pressure cooked black beans retain their rich flavor, but the pressure cooking process makes them soft as butter, which allows your body to absorb the nutrients better. I find that sautéing the cumin seeds works better than just cumin powder, as you get the delicious flavor out and into the oil which gets soaked up by the other ingredients.