Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won't miss the meat.

Ingredients

For the beans:
- 1 tablespoon olive oil
- 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
- ½ cup shredded cheddar cheese
- 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.

To assemble tacos:

Place taco shells on a flat surface. Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce.
Serve immediately.

Nutrition Information

Nutrition Facts:

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