1. Rinse and drain the black beans. Set them on a paper towel lined plate to dry.
2. Preheat oven to 400°. Line 8-10 taco shells along a 9 x 13 inch casserole dish and bake for 5 minutes if using a light colored dish, 3 minutes if using a dark dish.
3. Meanwhile, cook and crumble the ground beef and diced onions over medium-high heat until softened and cooked through, about 8-10 minutes. Drain grease.
4. Add taco seasoning, undrained diced tomatoes, and beef broth. Bring to a boil and let it reduce for 1-2 minutes, then reduce to a simmer. Stir in the softened cream cheese until melted and combined. By now mostly of the liquid should be evaporated, with just enough moisture to ensure the meat isn't dry.
5. Spoon black beans onto the bottom of each taco shell, then top with ground beef mixture.
6. Top with cheese and bake, uncovered, for 7-10 minutes.
7. Remove from heat and add desired toppings. Serve!

(2 per serving)