Black Bean Tacos with avocado Cilantro Lime Crema by cooking classy

2 cans black beans, drained and rinsed, 14.5 oz per can
1 cups tomato salsa
1 1/2 teaspoon chili powder
1 tsp ground cumin
salt and black pepper
1/2 medium avocado
1/2 cup plain greek yogurt
1 cup cilantro
1 Tablespoon lime juice or more to taste
1 clove garlic, pressed through a garlic crusher


8 6 inch yellow corn tortillas
Shredded romaine lettuce, shredded cheese, diced tomatoes

Directions:
In a medium saucepan combine black beans, salsa, chili powder and cumin. Simmer mixture for about 5-10 minutes, stirring occasionally.  Slightly smash beans if desired.

Meanwhile in a food processor pulse together avocado, greek yogurt, cilantro, lime juice and garlic until cilantro is finely minced.  Season with salt and pepper to taste.
Assmble tacos on each tortilla layer black bean mixture, avocado, cilantro lime creama, lettuce, cheese and tomatoes.