Ingredients

• 2 cans (15oz each), rinsed Canned Black Beans
• 1 tbsp Olive Oil
• 0.5 medium, diced Red Onion
• 2 cloves, minced Garlic
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 1 whole, juiced Lime
• 12 small Corn Tortillas
• 0.5 cup, for serving Salsa
• 1 sliced, for serving Avocado

Instructions

1. 1

   Heat olive oil in a skillet over medium heat. Sauté diced red onion until softened, about 5 minutes.

2. 2

   Add minced garlic, chili powder, and cumin. Cook for 1 minute until fragrant.

3. 3

   Stir in the rinsed black beans. Mash about a third of the beans with a fork or potato masher to create a creamier texture.

4. 4

   Simmer the bean mixture for 5-7 minutes, allowing the flavors to meld. Stir in fresh lime juice.

5. 5

   Warm the corn tortillas according to package directions (microwave, oven, or skillet).

6. 6

   Assemble tacos by filling warm tortillas with the black bean mixture. Top with salsa and sliced avocado.