Black Bean Tacos

These colorful tacos are packed with plant-based protein and nutritious veggies! I love these because they are so simple to make and keep me full until my next meal. Note: I used veggies I had on hand to prepare the black bean pico de gallo, but feel free to make a more "authentic" version using corn and diced tomatoes.

You will need:

• 2-3 flour tortillas
• 1 ripe avocado
• 1/2 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 can black beans, rinsed and drained
• 1/2 white onion, coarsely chopped
• 1/2 red bell pepper, diced
• 1 tsp tabasco sauce

Directions:

1. Heat each tortilla for about 30 seconds on each side.
2. Prepare the avocado mash by combining a whole avocado with lemon juice, salt and cayenne pepper. Spread a generous portion of avocado mash on one side of each tortilla.
3. Prepare black bean pico de gallo by combining rinsed black beans, onion and red bell pepper with tabasco sauce. Mix well with spoon until everything is coated in the sauce.
4. Add some black bean pico to each tortilla. Serve immediately or wrap in aluminum foil to store for up to 2 days.