Crisped Tortilla Tacos with Black Beans and Avocado Salsa

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Crunchy pan-fried corn tortillas filled with seasoned black beans and topped with a fresh, creamy avocado salsa. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs corn tortillas, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 8 small corn tortillas
• 2 cups cooked or canned, drained and rinsed black beans
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided salt
• 1 large, diced avocado
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp lime juice
• 2 tbsp chopped cilantro
• 1 small, seeded and minced (optional) jalapeño

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Instructions

1. Step 1: In a skillet over medium heat, warm 2 tbsp olive oil. Add 2 cups drained black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally, until beans are heated through and fragrant.
2. Step 2: Meanwhile, in a bowl, combine 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp lime juice, 2 tbsp chopped cilantro, 1 minced jalapeño (optional), and 1/2 tsp salt. Gently toss to combine for the avocado salsa.
3. Step 3: Heat remaining 1 tbsp olive oil in a clean skillet over medium-high heat. Fry 8 small corn tortillas, one or two at a time, for about 1-2 minutes per side until crisp and golden but still pliable. Drain briefly on paper towels.
4. Step 4: Fill each crisped tortilla with a generous spoonful of the spiced black beans and top with the avocado salsa. Serve immediately for a satisfying mix of textures and bright flavors.