INGREDIENTS
For the beans:
½ small yellow onion (diced)
1 garlic clove (minced)
1 15-ounce can black beans (drained and rinsed)
½ teaspoon cumin
¼ teaspoon smoked paprika
1/8 teaspoon cayenne pepper
½ teaspoon kosher salt
Freshly ground black pepper (to taste)
1 tablespoon tomato paste
1 tablespoon water
For the tacos:
8 hard corn taco shells
4 ounces Hass avocado (from 1 small)
Juice from 1/2 small lime
Pinch kosher salt
Freshly ground black pepper (to taste)
1 plum tomato (diced)
1 cup shredded romaine lettuce
DIRECTIONS
Preheat oven according to taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.
Meanwhile, heat a large skillet over medium heat. Add the canola oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.
Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.
Cook about 3 minutes to allow flavors to meld and beans to heat through.
In a small bowl, mash avocado with a fork until smooth. Add lime juice, salt and pepper.