Drain excess liquid and add cherry tomatoes, black beans and spice blend into the pan. Use the side of the wooden spoon to burst open the cherry tomatoes and release their juices.
Add the water and cornstarch slurry to the pan and bring to a boil. Reduce heat to low and simmer for 4-5 minutes until thickened. Fill tacos with ground beef mixture and top with shredded lettuce and guacamole.
Recipe by Jackie Ourman at http://jackieourman.com/taco-seasoning-peanut-and-gluten-free/