Ingredients

• 1 cup prepared salsa
• 1 15 oz can black beans, drained and rinsed
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 6 corn tortillas
• 1 cup shredded romaine lettuce
• 1/3 cup sour cream
• 1 avocado, sliced
• 1/2 cup quartered cherry tomatoes
• Salt and freshly ground black pepper

Preparation

In a skillet, heat the salsa over medium heat. Add the black beans, chili powder, and ground cumin. Season with salt and pepper to taste. Cook, stirring, until the flavours concentrate and the salsa begins to thicken, about 5 minutes. Turn the heat off and using a potato masher, lightly mash the beans.
To assemble the tacos, top each tortilla with some of the romaine lettuce, black bean mixture, sour cream, avocado, and tomatoes.
Serve immediately or store the bean filling in the refrigerator for up to 5 days.