Perfect for leftover crockpot beans, or just an easy weeknight dinner, these black bean tacos are customizable and versatile. Add whatever salsa is in your fridge, a dollop of cashew sour cream, and your favorite taco toppings. Make them with Nicoyan-style corn tortillas for a traditional centenarian meal.
Yield: 4 servings
8 Nicoyan Corn Tortillas (or store-bought corn tortillas with a short list of ingredients)
1½ cups Perfect Crockpot Beans (or 1 15-ounce can black beans)
1 medium avocado, sliced
Salsa (store-bought or homemade), for serving
2 limes, cut into wedges
Corn salsa, optional