Quick Black Bean Tacos

Ingredients

• 8 Each Corn tortillas - 8 (count)
• 2 Can Canned black beans - 2 (15-ounce cans), drained and rinsed
• 0.5 Count Red onion - 1/2 (medium, finely chopped), medium
• 1 Each Avocado - 1 (medium, sliced), medium
• 1 Each Lime - 1 (juiced), juiced
• 0.25 Cup Cilantro - 1/4 (cup chopped), chopped

Instructions

1. Drain and set beans

   1. Drain and rinse the canned black beans; place in a small bowl and set aside.

2. Chop and combine

   2. Finely chop the red onion and chop the cilantro; slice the avocado and squeeze the lime into the small bowl with the beans, stirring gently to combine.

3. Warm the filling

   3. Heat a skillet over medium. Add the bean mixture to the skillet and warm 3–4 minutes, mashing some beans with the spatula to create a slightly chunky filling; season to taste with salt and pepper if available.

4. Warm tortillas

   4. Warm tortillas directly in the hot skillet 20–30 seconds per side until pliable and lightly browned spots appear.

5. Assemble tacos

   5. Assemble tacos by dividing the warmed bean filling among the tortillas, topping with sliced avocado, chopped cilantro, and a squeeze of additional lime if desired.

6. Serve

   6. Serve immediately while warm.