Cumin-Spiced Black Bean Tacos with Avocado Crema
Flavorful homemade tacos featuring slow-cooked black beans with cumin, topped with a creamy avocado sauce and fresh corn for a crowd-pleasing vegetarian meal. This mexican-inspired vegetarian (vegan-friendly) ready in about 35 minutes pairs cumin, chili powder, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 2 cans (15 oz each), drained and rinsed black beans
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup, finely diced onion
- 2 cloves, minced garlic
- 1/2 cup vegetable broth
- 1, pitted avocado
- 1, juiced lime
- 1/4 cup sour cream
- 8, warmed corn tortillas
- 1 cup, fresh or frozen corn
Instructions
- Step 1: In a saucepan over medium heat, combine 2 cans drained black beans, 1 tsp cumin, 1/2 tsp chili powder, 1/2 cup diced onion, 2 minced garlic cloves, and 1/2 cup vegetable broth.
- Step 2: Simmer for 15 minutes, stirring occasionally, until thickened and flavors melded, adding extra broth if too dry.
- Step 3: While beans cook, blend 1 pitted avocado, 1 tbsp lime juice, and 1/4 cup sour cream until smooth for the crema.
- Step 4: Heat a skillet over medium heat and cook 1 cup corn for 3-4 minutes until charred in spots.
- Step 5: Warm 8 corn tortillas, then fill with black bean mixture, corn, and a dollop of avocado crema. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Black Bean Tacos with Avocado Crema take to make?
Total time is about 35 minutes (10 min prep + 25 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 Cumin-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 cumin from drying out.
Can I substitute ingredients in Cumin-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 Cumin-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 Cumin-Spiced Black Bean Tacos with Avocado Crema vegan-friendly?
Yes — this recipe is tagged vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
