Sichuan Black Bean Skillet

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the black bean and let it blistered, undisturbed, so it takes on real color before you stir.
4. Fold in the yellow onion and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.