Black Bean Soft Tacos

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (6 inch) flour tortillas, warmed
1/2 cup shredded reduced-fat Cheddar cheese
1 large ripe avocado, peeled and sliced


Directions

In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

Wow, these are excellent!  We used sour cream too, and I warmed the tortillas.  My kids both loved them!