Asparagus and Black Bean Tacos with Avocado Cream recipe | PCC Community Markets

Ingredients

• 1 pound asparagus, tough stems removed and stalks cut into 1-inch pieces
• 1 (14-ounce) can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 avocado, halved and pitted
• 1/2 cup sour cream or plain yogurt
• 1 tablespoon lime juice
• 8 corn tortillas, warmed
• 1/2 red onion, thinly sliced (see note)
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving