Black Bean Tacos with Avocado Cilantro-Lime Sauce

These are a play off my Black Bean Lentil Tacos that we love so much, but made even faster since there are no lentils to cook! And since I'm always trying to find an excuse to make my creamy cilantro-lime dressing, I did a variation of it to drizzle on top. I love super fast, easy meals packed with flavor, and these definitely fit the bill. The black bean mixture is made in 5 minutes with just black beans, salsa, and cumin. Simple, yet bursting with flavor. If you have a few extra minutes, you can even saute some diced onion and minced garlic in the pan before adding the black beans. Or if you like a smoky kick, chipotle is great!

Tip: we've also made these tacos even faster without the cilantro-lime sauce, using tomatoes and avocado as the toppings. Dinner ready in under 10 minutes? Whoop! Can't beat that!

Vegan, gluten-free
Makes about 8 tacos (can easily cut in half if desired)

Ingredients
Two 15 oz. cans black beans
1 cup salsa (restaurant-style or other)
1 tsp. cumin
Corn tortillas
Toppings of your choice: lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.

{For the sauce}
1/2 ripe avocado
3/4 cup cilantro, stems removed
Juice from 1 lime
1 clove garlic
1 Tbsp. olive oil
1 tsp. agave/honey
1/8 tsp. salt

Directions
Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside, or refrigerate if making ahead of time.
In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling.)
While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.
Assemble the tacos: spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.

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