Spicy Bean Tacos with Corn Salsa and Avocado

Ingredients

• 2 cans (15 ounces each) of black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeds removed and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt
• pepper
• 1 cup fresh or frozen corn kernels (if using frozen, thaw first)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 8 small corn tortillas
• 2 ripe avocados, sliced
• Fresh cilantro leaves (for garnish)
• Lime wedges (for serving)
• Hot sauce (optional)