Vegan Tacos with Black Beans and Avocado

Ingredients

• 8 certified gluten-free corn tortillas
• 1 can (400g) black beans, rinsed and drained
• 1 tbsp olive oil
• 1/2 red onion, thinly sliced
• 1 clove garlic, chopped
• 1/2 tbsp. ground cumin
• 1/4 tsp. chili powder
• Pinch cayenne pepper (optional)
• 1/4 cup water or vegetable stock
• Salt and pepper to taste
• 1 avocado, sliced or diced
• 1 medium tomato, diced
• 1/2 cup romaine lettuce or iceberg, chopped
• Fresh chopped cilantro, for garnish
• Fresh lime juice, for serving (optional)

Preparation steps

1. In a medium skillet, heat the olive oil over medium heat. Add sliced red onion and sauté for 3-4 minutes until slightly softened.
2. Add chopped garlic, cumin, chili powder and cayenne pepper (if using). Cook for 1 minute until aromas are released.
3. Incorporate the rinsed and drained black beans. Add the water or vegetable stock. Simmer for 5-7 minutes, lightly mashing some of the beans with the back of a spoon to thicken the filling. Season with salt and pepper to taste.
4. Meanwhile, reheat the tortillas according to package directions (in a dry pan, in the microwave or in the oven).
5. Assemble the tacos: top each tortilla with chopped lettuce, black bean mixture, diced tomatoes and avocado slices.
6. Garnish with chopped fresh cilantro and serve with a lime wedge if desired.