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

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

Directions

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