Chili-Spiced Black Bean Tacos with Avocado Crema
Warm corn tortillas filled with smoky chili-spiced black beans and a cooling avocado crema for a balanced spicy vegetarian taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs (15 oz) black beans, canned and drained, olive oil, small onion, finely chopped 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
- 1 can (15 oz) black beans, canned and drained
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 medium ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Stir in 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tbsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, mashing some beans with the back of a spoon to thicken the mixture.
- Step 3: Meanwhile, in a blender, combine 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, and 2 tbsp chopped fresh cilantro. Blend until smooth to make the avocado crema.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by spooning the black bean mixture into tortillas and drizzling with avocado crema before serving.
Frequently asked questions
How long does Chili-Spiced Black Bean Tacos with Avocado Crema take to make?
Total time is about 25 minutes (10 min prep + 15 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-Spiced 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-Spiced 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-Spiced 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 Chili-Spiced 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.
