Chili-Lime Black Bean Tacos with Avocado Crema
Spiced black beans with a zesty chili-lime dressing served in warm corn tortillas topped with a smooth avocado-lime crema. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs (15 oz), drained and rinsed black beans, olive oil, finely diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Warm 6 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
- Step 6: Assemble tacos by spooning the spicy black bean mixture evenly into each tortilla and drizzling with the avocado crema. Serve immediately.
Frequently asked questions
How long does Chili-Lime Black Bean Tacos with Avocado Crema take to make?
Total time is about 25 minutes (15 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 Chili-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 Chili-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 Chili-Lime Black Bean Tacos with Avocado Crema for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
