Black Bean Tacos with Tomato & Avocado Salsa

Directions

1. Roughly dice the grape tomatoes and place them in a medium bowl.
2. Halve the avocado, remove the pit, and scoop the flesh into the bowl with the tomatoes; dice and toss to combine.
3. Coarsely chop the cilantro leaves, keeping half to add to the bean mix and reserving the rest for the salsa bowl.
4. Warm a skillet over medium heat and add coconut oil to coat the bottom.
5. Add the diced onion to the skillet and cook, stirring occasionally, until softened, about 3 to 5 minutes.
6. Rinse and drain the black beans in a colander, then add them to the skillet along with the remaining cilantro.
7. Season the bean mixture with chili powder, cumin, salt, and pepper; cook briefly until fragrant and beans are warm, about 2 to 4 minutes. Mash some beans if desired.
8. Wrap the tortillas in a damp towel and microwave until heated through, about 15 to 30 seconds.
9. Juice the lime and stir half of it into the beans; reserve the rest for the salsa bowl, then mix the lime juice into the tomato-avocado salsa and season with salt and pepper.