Vegan Black Bean Tacos

Heat the olive oil in a skillet over medium heat. Add the diced red onion and sliced bell pepper, cooking for 5 minutes until softened and slightly browned.

Stir in the minced garlic, ground cumin, chili powder, and smoked paprika, cooking for about 1 minute until fragrant.

Add the rinsed black beans, salt, and water to the skillet. Reduce heat to low, mash about a quarter of the beans with the back of a spoon to create a creamy texture, and simmer for 5 minutes until heated through.

While the beans simmer, make the avocado-lime sauce: in a small blender or bowl, mash or blend the avocado, fresh lime juice, chopped cilantro, and a pinch of salt until smooth and creamy.

Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds on each side until pliable and lightly charred.

Assemble the tacos by spooning the warm black bean and vegetable mixture into the center of each tortilla, then drizzle generously with the avocado-lime sauce before serving.