These are the fastest, easiest tacos! Canned black beans are briefly simmered with salsa, spices and garlic then layered over tortillas and finished with a bright lime crema and your favorite toppings. It's a vegetarian recipe everyone will love! Makes about 8 tacos. Servings: 4 people

2 (14.5 oz) cans black beans, drained and rinsed
1 cup salsa
1 1/2 tsp chili powder
1 tsp ground cumin
Salt and freshly ground black pepper

Crema:
1/2 medium avocado
1/2 cup plain Greek yogurt
1 cup fresh cilantro
1 Tbsp lime juice, or more to taste
1 clove garlic, pressed through a garlic crusher

For serving
8 (6-inch) yellow corn tortillas, warmed
Shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes

2 (14.5 oz) cans black beans, drained and rinsed 1 cup salsa 1 1/2 tsp chili powder 1 tsp ground cumin 1/2 medium avocado 1/2 cup plain Greek yogurt 1 cup fresh cilantro 1 Tbsp lime juice, or more to taste 1 clove garlic, pressed through a garlic crusher 8 (6-inch) yellow corn tortillas, warmed

In a medium saucepan combine black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash 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 (if you want the sauce thinner you can add in 1 Tbsp water).
To assemble tacos, on each tortilla layer black bean mixture, avocado cilantro lime crema, lettuce, cheese and tomatoes. Serve immediately.