Chili-Lime Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Spiced black beans with a zesty chili-lime dressing served in warm corn tortillas topped with a smooth avocado-lime crema. This Mexican recipe (vegetarian), ready in about 25 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 3, 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), drained and rinsed black beans
• 1 tbsp olive oil
• 1/4 cup, finely diced red onion
• 2 cloves, minced garlic cloves
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 small (6-inch) corn tortillas
• 1 whole ripe avocado
• 1/4 cup plain Greek yogurt
• 2 tbsp, chopped cilantro
• 1 small, seeded and chopped (optional) jalapeño

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1/4 cup finely diced red onion and sauté for 3 minutes until softened.
2. Step 2: Add 2 minced garlic cloves, 1 tsp chili powder, and 1/2 tsp ground cumin to the skillet. Cook, stirring constantly, for 30 seconds until fragrant.
3. Step 3: Stir in 1 can (15 oz) drained and rinsed black beans, 2 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until beans are heated through and flavors meld.
4. Step 4: Meanwhile, in a small blender or bowl, combine 1 whole ripe avocado, 1/4 cup plain Greek yogurt, 2 tbsp chopped cilantro, 2 tbsp fresh lime juice, and 1 small chopped jalapeño (if using). Blend or whisk until smooth to make the avocado crema.
5. Step 5: Warm 6 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
6. Step 6: Assemble tacos by spooning the spicy black bean mixture evenly into each tortilla and drizzling with the avocado crema. Serve immediately.