Cilantro-Lime Black Bean Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with seasoned black beans, fresh cilantro, and tangy lime, topped with a smooth avocado crema for vibrant, fresh tacos. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs small corn tortillas, ground cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained black beans, 1 tsp ground cumin, and 1 tsp chili powder. Cook for 5 minutes, stirring occasionally, until beans are warmed through and spices are fragrant.
  2. Step 2: In a blender or food processor, combine 1 medium ripe avocado, 1/2 cup Greek yogurt, 2 tbsp lime juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and creamy.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and slightly toasted.
  4. Step 4: Assemble tacos by spooning the spiced black beans evenly onto each tortilla. Drizzle with avocado crema and sprinkle with 1/2 cup chopped fresh cilantro leaves. Serve immediately.

Frequently asked questions

How long does Cilantro-Lime Black Bean Tacos with Avocado Crema take to make?

Total time is about 20 minutes (10 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 Cilantro-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 small corn tortillas from drying out.

Can I substitute ingredients in Cilantro-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 Cilantro-Lime 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 Cilantro-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.

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