Chile-Lime Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Soft corn tortillas filled with smoky chile-spiced black beans, topped with a smooth avocado lime crema and fresh cilantro. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs black beans, olive oil, red onion 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

• 2 cups cooked or canned, drained and rinsed black beans
• 2 tbsp olive oil
• 1/2 small, finely chopped red onion
• 2 minced garlic cloves
• 1 tsp chipotle chile powder
• 1 tsp ground cumin
• 2 tbsp lime juice
• 1 tsp salt
• 8 small corn tortillas
• 1 medium avocado
• 1/4 cup Greek yogurt
• 3 tbsp chopped cilantro
• 2 tbsp water
• for garnish fresh cilantro leaves

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

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.