Veggie Black Bean Tacos

Drain and rinse the black beans under cold water. Set aside.

Dice the onion and bell pepper into small pieces. Mince the garlic. Dice the tomatoes and set aside for the fresh salsa.

Make a quick fresh salsa: combine the diced tomatoes with a splash of olive oil, the juice of half a lemon/lime, a pinch of salt, and set aside to let the flavors meld.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Saute for 4 to 5 minutes until softened and beginning to caramelize.

Add the minced garlic and cook for 30 seconds until fragrant. Add the black beans, salt, and 2 tablespoons of water. Cook, stirring occasionally, for 5 minutes. Lightly mash about a third of the beans with the back of a spoon for a creamy texture while leaving the rest whole.

Stir the spinach into the bean mixture and cook for 1 minute until just wilted.

Warm the tortillas: wrap them in a damp paper towel and microwave for 30 seconds, or heat each one in a dry skillet for 20 seconds per side until pliable and lightly charred.

Halve the avocados, remove the pits, and slice thinly or mash roughly with a fork and a squeeze of lemon/lime juice.

Assemble the tacos: divide the black bean mixture among the warm tortillas. Top with the fresh tomato salsa, avocado slices, and a generous squeeze of lemon/lime juice. Serve immediately with extra lime wedges on the side.