Crispy Zucchini Black Bean Tacos

Bahan-bahan (12 porsi)

• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 medium (12-ounce) zucchini, diced into 1-cm pieces
• 4 large cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoons each: fine sea salt, ground cumin
• 2 (15-ounce) cans black beans, rinsed and drained
• 1/2 cup beer or vegetable broth
• 12 small flour or corn tortillas
• 2 cups (8 ounces) shredded Mexican-blend cheese
• 1 ripe avocado, peeled and pitted
• 2 large cloves garlic
• 2 cups fresh cilantro leaves
• 1/3 cup lime juice
• 1 tablespoon honey
• 1 teaspoon each: fine sea salt, ground cumin