Easy Black Bean Tacos with Avocado Salsa (25 Minutes)

• 2 cans black beans, 15 oz, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 corn tortillas
• 1 ripe avocado, diced
• 1 medium tomato, diced
• 1/4 cup red onion, finely chopped
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. 1
   Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, 3-5 minutes.
2. 2
   Stir in the garlic, cumin, chili powder, salt, and pepper and cook 1 more minute until fragrant.
3. 3
   Add the rinsed black beans and mash slightly with a fork. Cook 5-7 minutes, stirring occasionally, until heated through.
4. 4
   In a separate bowl, combine the diced avocado, tomato, red onion, lime juice, and cilantro to make the avocado salsa. Season with salt.
5. 5
   Warm the corn tortillas in a dry skillet or microwave. Spoon the black bean mixture onto each tortilla, top with avocado salsa, and garnish with extra cilantro. Serve immediately.