Prepare the Crema: To begin, combine ½ avocado, ⅓ cup Greek yogurt, juice of 1 lime, a splash of water, and seasonings (salt, pepper, onion, and garlic powder, and cilantro) in a blender or food processor. Then, blend until smooth and set aside.

Cook the Filling: Next, heat 1 tsp olive oil in a skillet over medium heat. Add 3 tbsp chopped yellow onion and sauté until softened. Afterward, stir in ½ cup black beans and ½ tsp taco seasoning. Cook for 3-4 minutes until heated through. Add the cheese over the black beans, and turn off the heat; the residual heat from the pan will be enough to melt the cheese.

Cook the Tacos: Following this, warm the Mission Zero Carb tortillas in a dry skillet or microwave.

OR Fry (Optional): Lightly baste your tortillas in some hot sauce - I like cholula. Turn the heat down low and then lightly fry the tacos in the hot sauce until the tacos are crispy.

Assemble: Divide the black bean mixture evenly among the tortillas.