Tomato, Avocado, and Black Bean Tacos (6 servings, 4 pts each)

1 tbsp evoo
1 onion, chopped
1 tbsp taco or Mexican seasoning
1 (15 oz) can black beans
3 plum tomatoes, chopped
6 (6 in) corn tortillas, warmed
2 cups thinly sliced romaine lettuce
½ small avocado, halved and diced
6 tbsp prepared salsa
¼ cup light sour cream

Heat oil in nonstick skillet. Add onion and taco seasoning. Cook, stirring occasionally, until softened about 4 minutes. Transfer to large bowl. Add beans and tomatoes. Toss to combine. Sprinkle center of each tortilla with 1/3 cup lettuce and top with 1/3 cup bean mixture, avocado, 1 tbsp salsa, and 2 tsp sour cream. Fold and enclose.