Black Bean Tacos-1 1/4 C. = 2 pt.

2 T. olive oil
1 medium onion chopped (I use dry onions)
4-6 cloves garlic minced (I use 5 t. of the crushed garlic that you store in the fridge)
2-15 oz. cans of black beans drained
1-15 oz. can diced tomatoes
1 T. chili powder. (to taste)
1 t. ground cumin
1/8 t. hot sauce (Tabasco?) (I use 1/4 C. salsa instead)

Heat oil in large pot
Add onion and saute 5-7 min.
Add garlic and cook 1 min.
Stir in black beans and 1 C. water
Add tomatoes and seasonings

Simmer 15 minutes.

Use potato masher and mash it all up so it's more pasty instead of lots of separate beans.
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***Because I use dry onions I do it a little different. It's a little quicker too! :)
Here's what I do:
I don't use any oil
Heat diced tomatoes and onion flakes in pan
Add everything else (garlic, seasonings, black beans, salsa)
I don't add the 1 C. water
Simmer 15-30 minutes

I serve with:
1 point tortilla
WW cheese (how many points I want to use)
2 oz. of avocado-2 points
2 T. light sour cream-1 point
1 C. of lettuce to count for a whole veggie serving.

For lunch I make a 7 point taco only using 1/2 of the amount of bean mixture. For dinner I would make 2 different taco's but divide the beans, the cheese, sour cream, and avocado between the 2 taco's. This would make 2 taco's totaling 9 points.

FYI-These are especially good with Avocado!