Avocado and Black Bean Tacos

These no-fuss tacos are a delicious option for a quick lunch or dinner. Using corn tortillas, creamy avocado, and seasoned black beans, they're a filling and gluten-free alternative to traditional tacos.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (15-ounce) can black beans, drained and rinsed

8 small corn tortillas

2 ripe avocados, peeled and sliced

1/2 cup fresh cilantro leaves

1/4 cup crumbled cotija cheese (optional)

1 lime, cut into wedges

Instructions

1. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.

2. Add minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 1 minute, stirring frequently.

3. Stir in the black beans and cook until heated through, about 5 minutes.

4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

5. To assemble, place a few slices of avocado on each tortilla, followed by a generous spoonful of the black bean mixture.

6. Top with fresh cilantro leaves, a sprinkle of cotija cheese if using, and a squeeze of lime.

Storage

Store leftover black bean mixture in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the black bean mixture in a skillet over medium heat until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.