Ingredients

• 2 cans (15 oz each) of beans, black, drained
• 1 tablespoon of olive oil
• 1 onion, small, red - finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of paprika
• salt and pepper, to taste
• 1/2 cup of broth, vegetable
• 1 bell pepper, red, thinly sliced
• 1 bell pepper, yellow, thinly sliced
• 1 zucchini, diced
• 1 cup of tomato(s), cherry, halved
• 8 corn tortillas, or flour - small
• lettuce, shredded
• avocado, diced
• salsa, or pico de gallo
• cilantro, fresh, chopped
• lime(s), cut in wedges

Instructions

1. Prepare the Spicy Black Beans In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and cook until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Stir in the drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2-3 minutes to allow the spices to infuse into the beans. Pour in the vegetable broth and simmer for another 5-7 minutes, stirring occasionally, until the beans are heated through and the mixture thickens slightly.

2. Prepare the Veggie Filling In a separate pan, heat olive oil over medium-high heat. Add the sliced red and yellow bell peppers, diced zucchini, and cherry tomatoes. Season with salt, black pepper, ground cumin, and chili powder. Sauté for 5-7 minutes or until the vegetables are tender but still have a slight crunch.

3. Assemble the Tacos Warm the tortillas according to package instructions. Spoon the spicy black beans onto each tortilla, followed by the sautéed veggie filling. Top with shredded lettuce, diced avocado, salsa or pico de gallo, and fresh cilantro. Squeeze a lime wedge over each taco for a burst of citrus flavor.