Cannabis-Infused Spiced Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Soft corn tortillas filled with smoky, spiced black beans cooked with cannabis-infused oil, topped with a cool avocado crema for a vibrant vegetarian taco. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs cannabis-infused olive oil, ground cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) black beans (canned, drained and rinsed)
• 2 tbsp cannabis-infused olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2, minced garlic cloves
• 8 small corn tortillas
• 1 whole ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 2 tbsp, chopped fresh cilantro leaves
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, finely diced red onion

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Heat 2 tbsp cannabis-infused olive oil in a medium skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Stir to combine and cook for 5 minutes, mashing some beans with the back of the spoon to create a chunky texture.
3. Step 3: Meanwhile, prepare the avocado crema by blending 1 whole ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, and 2 tbsp chopped fresh cilantro in a blender until smooth and creamy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
5. Step 5: Assemble the tacos by spooning the spiced black bean mixture evenly onto each tortilla. Top with 1/4 cup finely diced red onion and a generous dollop of avocado crema.
6. Step 6: Serve immediately with extra lime wedges if desired.