preheat the oven to 425°F and line a baking sheet with parchment paper and spray with cooking oil. heat 1 tablespoon olive oil in a skillet over medium heat. add the diced onion and sauté for 4–5 minutes until softened. add the garlic and cook for about 30 seconds, just until fragrant

stir in the black beans, taco seasoning, and a splash of water or broth. mash until mostly smooth but still slightly textured, then remove from heat and adjust salt if needed.

in a separate skillet, heat a small amount of oil over medium heat and cook the ground meat or plant-based ground, seasoning lightly with salt and pepper, until browned and fully cooked.

warm the almond flour tortillas briefly so they’re flexible. on one half of each tortilla, sprinkle shredded cheese, add a spoonful of the black bean mash, top with the cooked protein. fold the tortillas closed and arrange them on the prepared baking sheet. lightly spray or brush both sides of the tacos with olive oil.

bake for 10 minutes, then carefully flip each taco. return to the oven and bake for another 8–10 minutes, or until golden and crisp on both sides.

while the tacos bake, prepare the sauce by blending the cottage cheese, cilantro, lime juice, garlic, onion powder, olive oil, pickled jalapeño or pickle juice, salt, and water in a food processor until smooth and creamy.

serve the hot, crispy tacos drizzled with the cottage cheese cilantro sauce or with the sauce on the side.