Vegetarian Black Bean Tacos

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ small or 35g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Water

  Plain, clean water

  1 tbsp or 15g

• Taco shells

  Baked

  8 medium or 102g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lime juice

  Raw

  ½ lime yields or 22g

• Cheddar cheese

  ½ cup, shredded or 57g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  1 tomato or 62g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

Directions

1. Preheat the oven according to the taco shell package directions. Arrange taco shells on a baking sheet in a single layer. Bake for 6-7 minutes once the oven is hot.
2. Heat a large skillet over medium heat. Add olive oil, swirl to coat the pan, then add the diced onion. Sauté for 2-3 minutes until the onion is soft and translucent.
3. Add the minced garlic and sauté for 30 seconds. Stir in the black beans, cumin, paprika, cayenne pepper, tomato paste, and water. Mix until well combined.
4. Cook for about 3 minutes to allow the flavors to meld and the beans to heat through.
5. In a small bowl, mash the avocado with a fork until smooth. Stir in the lime juice, salt, and pepper.
6. To assemble the tacos, place the taco shells on a flat surface. Layer each shell with the bean mixture, followed by cheese, mashed avocado, diced tomatoes, and lettuce. Serve immediately.