Emergency black bean tacos with quick tomatillo-avocado salsa

Put lard in a pan over medium-high heat.

When the lard is hot, add the chopped garlic and cook until aromatic but not browned at all.

Pour in the can of black beans and mash with a potato masher to a coarse puree.

Simmer until thick enough, keeping it a little coarse.

For the salsa, roughly chop the jalapeno, seeds and veins in, and put it in the blender with the husked, quartered tomatillos.

Microwave a couple of garlic cloves covered with water for one minute, let cool, and add to the blender.

Add a little salt and some cilantro and blend to a coarse puree.

Optionally add about half an avocado and blend, then pulse once more, for a creamy salsa.

Lay tortillas on a plate, spoon on the beans, add a little crumbled feta, the tomatillo-avocado salsa and some cilantro leaves.