Chili-Infused Black Bean Tacos with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Zesty, protein-packed tacos with a kick of fresh chili and creamy avocado, ready in 20 minutes. This mexican-inspired quick meals (vegetarian) ready in about 18 minutes pairs canned black beans, diced red onion, small minced jalapeño for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 8 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a skillet over medium heat. Drain and rinse black beans, then add to the skillet with diced red onion, minced jalapeño, chili powder, cumin, and salt. Cook for 8 minutes, stirring occasionally, until beans are heated through and mixture is slightly thickened.
  2. Step 2: Warm corn tortillas in a dry skillet for 30 seconds per side until pliable and lightly toasted.
  3. Step 3: Slice avocado and toss with lime juice. Spoon warm bean mixture onto tortillas, top with avocado slices and fresh cilantro. Serve immediately.

Frequently asked questions

How long does Chili-Infused Black Bean Tacos with Avocado take to make?

Total time is about 18 minutes (10 min prep + 8 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 Chili-Infused Black Bean Tacos with Avocado?

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 canned black beans from drying out.

Can I substitute ingredients in Chili-Infused Black Bean Tacos with Avocado?

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 Chili-Infused Black Bean Tacos with Avocado 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 Chili-Infused Black Bean Tacos with Avocado 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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