Chile-Lime Black Bean Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with smoky chile-spiced black beans, topped with a smooth avocado lime crema and fresh cilantro. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs olive oil, small, finely chopped red onion, minced garlic cloves 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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 finely chopped red onion and sauté for 3-4 minutes until translucent.
  2. Step 2: Add 2 minced garlic cloves, 1 tsp chipotle chile powder, and 1 tsp ground cumin. Cook for 30 seconds until fragrant.
  3. Step 3: Stir in 2 cups drained black beans and 1 tsp salt. Mash lightly with the back of a spoon and cook for 5 minutes until heated through and slightly thickened. Remove from heat and stir in 2 tbsp fresh lime juice.
  4. Step 4: For the avocado crema, blend 1 medium avocado, 1/4 cup Greek yogurt, 2 tbsp lime juice, 3 tbsp chopped cilantro, and 2 tbsp water until smooth and creamy.
  5. Step 5: Warm 8 corn tortillas in a dry skillet or on the grill for 30 seconds per side. Divide the black bean mixture evenly among tortillas, top with a dollop of avocado crema, and garnish with fresh cilantro leaves for a vibrant, satisfying taco.

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Frequently asked questions

How long does Chile-Lime Black Bean Tacos with Avocado Crema take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chile-Lime Black Bean Tacos with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Chile-Lime Black Bean Tacos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chile-Lime Black Bean Tacos with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chile-Lime Black Bean Tacos with Avocado Crema vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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