Avocado and Black Bean Tacos

Ingredients

Tortillas

8 small corn or flour tortillas

Salt

1/2 teaspoon, or to taste

Chili powder

1 teaspoon

Cumin

1 teaspoon

Fresh cilantro

1/4 cup, chopped

Lime

1, juiced

Tomato

1 medium, diced

Red onion

1/2 medium, finely chopped

Canned black beans

1 (15-ounce) can, drained and rinsed

Avocado

2 ripe, peeled and pitted

Sour cream or Greek yogurt (optional)

1/2 cup, for serving

Salsa (optional)

1/2 cup, for serving

Instructions

1. In a medium bowl, mash the avocados with a fork until smooth and creamy.
2. Add the drained black beans, diced tomato, chopped red onion, lime juice, chopped cilantro, cumin, chili powder, and salt to the mashed avocado. Mix well until everything is evenly combined.
3. In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side until pliable. Alternatively, you can microwave them wrapped in a damp paper towel for about 20 seconds.
4. Divide the avocado and black bean mixture evenly among the warmed tortillas, approximately 1/4 cup per tortilla.
5. Fold the tortillas in half to enclose the filling. Serve immediately with optional sour cream or Greek yogurt and salsa on the side.