Soft Tacos with Black Beans, Tomatoes & Avocados


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Soft Tacos w/ Black Beans, Tomatoes & Avocados


  • 8 soft corn tortillas
  • 1 cup low-sodium vegetable broth
  • 2 (15-ounce) cans unsalted refried black beans
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 2 cups shredded romaine lettuce
  • 1 lbs cherry tomatoes, diced
  • 1 1/2 avocados, thinly sliced


  1. Heat 1/2 cup broth in a large skillet over medium heat until hot.
  2. Reduce heat to medium-low, add beans, cook 2 to 3 minutes, stirring frequently.
  3. Stir in remaining broth, pepper and salt. Cook a couple of minutes longer or until warmed through, stirring occasionally and adding water or more broth as needed for desired consistency.
  4. In a dry skillet, warm each tortilla to soften.
  5. Top with a scoop bean mixture. Add lettuce, tomato and avocado.
  6. Fold in half and serve with your favorite salsa.




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