These are a slight riff off of the green chile tacos I posted in March so follow the same recipe but use black beans instead of pinto and top it off with chopped fresh avocado. So delicious, I could have these every day. I also sprinkled some fresh lime juice over the top of the finished taco and that really sealed the deal. Another little secret, after you chop your avocado, dust it with some garlic salt (best stuff, mmm). It really pulls the whole thing together!

We served ours with super ripe mango which Mike has declared as his favorite fruit and you know what? I agree.

Enjoy!