Ingredients:

• 1 teaspoon ground cumin
• 1-1/2 Tablespoon wine vinegar
• ¼ cup olive oil
• 2 15-oz. cans black beans, drained and rinsed
• 1/3 cup chopped sun dried tomatoes, packed in oil, chopped
• 2 avocados, peeled and chopped
• 4 green onions, chopped
• Salt and freshly ground black pepper to taste
• Vegetable oil for frying tortillas
• 8 7-inch corn tortillas

Directions:

• In a small bowl whisk together cumin, wine vinegar, and olive oil.
• In a bowl combine beans, tomatoes, avocados, and green onions.
• Stir in the dressing and salt and pepper; toss the mixture well.
• In a small skillet heat ½-inch vegetable oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minutes, or until they are crisp and golden; transfer them to paper towels to drain.
• Top tortillas with the black bean mixture.