TOMATO, AVOCADO AND BLACK BEAN TACOS

1 tablespoon extra-virgin olive oil

1 onion, chopped

1 tablespoon taco or Mexican seasoning

1 (15 1/2-ounce) can black beans, rinsed and drained

3 plum tomatoes, chopped

6 (6-inch) corn tortillas, warmed

2 cups thinly sliced Romaine lettuce

1/2 small Hass avocado, halved, pitted, peeled and diced

6 tablespoons prepared salsa

1/4 cup light sour cream

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and taco seasoning; cook, stirring occasionally, until softened, about 4 minutes. Transfer to a large bowl. Add the beans and tomatoes; toss to combine.

Sprinkle the center of each tortilla with 1/3 cup of the lettuce and top with about 1/3 cup of the bean mixture, one-sixth of the avocado, 1 tablespoon of the salsa and 2 teaspoons of the sour cream. Fold up the tortillas to enclose the filling.

Serves 6.