For the Avocado-Cilantro Sauce:
- 1 ripe avocado, peeled and pitted
- 1/4 cup fresh cilantro leaves
- 1/4 cup plain Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons lime juice
- Salt and pepper to taste
- 2-4 tablespoons water (for desired consistency)
For the Tacos:
- 12-16 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sliced jalapeños (optional)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions:
1. Preparing the Crispy Black Beans:
- Preheat your oven to 400°F (200°C).
- Pat dry the rinsed black beans using paper towels to remove excess moisture.
- In a mixing bowl, toss the black beans with olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated.
- Spread the seasoned black beans on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes or until the beans become crispy, stirring halfway through to ensure even cooking.
- Once done, remove from the oven, drizzle with lime juice, and set aside.
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