Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp taco seasoning
  • 8 small corn tortillas (6 inches)
  • 1 medium avocado, pitted and peeled
  • 1 whole lime, halved
  • 1 tbsp olive oil
  • pinch of salt

Instructions:

  1. Heat 1 tbsp of olive oil in a large non stick skillet over medium high heat. Note: Wait until the oil shimmers to ensure a good sear.
  2. Add the drained black beans and taco seasoning to the skillet. Stir constantly for 3–5 minutes until the beans are heated through and spices smell fragrant.
  3. Use a spatula to roughly mash about 20% of the beans. Note: Don't over mash; you want some whole beans for texture.
  4. In a small mixing bowl, mash the avocado with the juice of half a lime and a pinch of salt using a fork until the texture is velvety.
  5. Wipe the skillet clean with a paper towel.
  6. Place tortillas over medium heat for 30 seconds per side until they are pliable and show light brown char marks.
  7. Spoon the bean mixture into the center of each tortilla.
  8. Add a tablespoon of avocado crema on top.
  9. Finish with a squeeze of the remaining lime juice over the top for a bright finish.