For 4 Person(s)
Soak the black beans for 2 hours.
Change the water and simmer until tender, 1.5-2 hours.
While the beans cook, finely chop and fry the onion, garlic, ginger and chili on low heat until soft in a large thick-bottomed pot.
When the onions are soft, add the dry spices and cook for another 5 minutes until fragrant.
Add the chopped tomatoes and simmer until the sauce becomes thick, about 1 hour, then add the beans and cook for another 15 minutes.
Finish with seasoning and fresh coriander.
Mash the avocado to a creamy consistency with a fork.
Finely chop the chili and coriander and mix it into the avocado together with the lime juice.
Chill in fridge.
Roughly chop the coriander, chilies and garlic.
Blend all ingredients until smooth using a hand blender.
To serve, heat the beans, warm the tortillas and fill them with the beans and guacamole with a drizzle of the jalapeño dressing.