Chipotle Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Smoky chipotle-spiced black beans served in warm tortillas topped with creamy avocado lime crema and fresh cilantro. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs black beans, chipotle in adobo sauce, olive oil 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), drained and rinsed black beans
• 1 tbsp minced chipotle in adobo sauce
• 2 tbsp olive oil
• 1/2 medium, finely diced red onion
• 2 minced garlic cloves
• 1 tsp ground cumin
• 8 small corn tortillas
• 1 medium, peeled and pitted avocado
• 2 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 1/4 cup chopped cilantro leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 medium finely diced red onion and 2 minced garlic cloves and sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground cumin and 1 tbsp minced chipotle in adobo sauce, cooking for 1 minute to toast the spices.
3. Step 3: Add 1 can (15 oz) drained and rinsed black beans and cook, stirring occasionally, for 5 minutes until heated through and slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Step 4: While beans cook, prepare avocado crema by blending 1 medium peeled and pitted avocado with 2 tbsp lime juice, 1/4 cup plain Greek yogurt, and a pinch of salt until smooth.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
6. Step 6: Assemble tacos by spooning the chipotle black beans evenly onto tortillas, topping with a dollop of avocado crema and 1/4 cup chopped cilantro leaves. Serve immediately.