Crispy Black Bean Tacos

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.