Ingredients
Scale
- 6 soft corn tortillas
- 2 ripe avocados
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp fresh lime juice
- 1 cup cherry tomatoes, diced
- ½ cup cilantro, chopped
- ½ cup red onion, diced
- Salt and pepper to taste
Instructions
- Heat a non-stick skillet over medium heat. Warm each tortilla for about 15 seconds on each side until pliable.
- Slice avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash gently until creamy but still chunky.
- Mix in lime juice, salt, and pepper to enhance flavor.
- Add rinsed black beans to the mashed avocado and combine.
- Dice cherry tomatoes and red onions while tortillas warm; place in separate bowls with chopped cilantro for assembly.
- Spread the avocado-black bean mixture onto each tortilla and top with diced tomatoes, onions, cilantro, and an extra squeeze of lime if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg