# What You'll Need:
→ Taco Filling
01 - 1 1/2 cups canned black beans, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon chili powder
05 - 1/4 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon kosher salt
→ Toppings
08 - 1 ripe avocado, sliced
09 - 1/3 cup fresh tomato salsa
10 - 2 tablespoons chopped fresh cilantro
11 - 1/4 cup shredded lettuce
→ Tortillas
12 - 6 corn tortillas (6-inch diameter)
# Method:
01 - Heat olive oil in a medium skillet over medium heat. Add drained black beans, cumin, chili powder, smoked paprika, garlic powder, and salt. Sauté for 3 to 4 minutes, stirring occasionally until beans are heated through and spices are fragrant.
02 - Warm corn tortillas individually in a dry skillet for 30 seconds per side until pliable, then transfer to a plate and cover to keep warm.
03 - Spoon a portion of spiced black beans onto each warm tortilla. Top with avocado slices, tomato salsa, shredded lettuce, and chopped cilantro.
04 - Arrange assembled tacos on a serving platter and enjoy while warm.
