This is a colorful and flavorful recipe that is all about fresh ingredients. For best results, buy (or better yet, make) a good, fresh tortilla. And be sure to warm the tortilla up before serving. Also, I added a jalapeno because I love my tacos spicy, but feel free to leave it out if you’re not a chili-head like I am (don’t worry, we can still be friends).
In a skillet, heat olive oil over medium-high heat. Add the onion, garlic, red bell pepper, and jalapeño pepper. Cook for 5-7 minutes or until the vegetables are softened.
Add the drained and rinsed black beans to the skillet along with chili powder, ground cumin, salt, and pepper. Cook for another 5 minutes or until the beans are heated through.
While the beans are cooking, warm the corn tortillas in a separate skillet or in the oven.
To assemble the tacos, place a spoonful of the black bean mixture onto each tortilla. Top with sliced avocado, fresh cilantro, diced tomatoes, and diced red onion.
Serve the tacos immediately with lime wedges on the side.