Grilled Chipotle Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky chipotle-seasoned black beans grilled to perfection, served in warm tortillas with a cooling avocado crema for a vibrant Mexican taco night. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs cooked black beans, chipotle chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 310 cal/serving

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Ingredients

2 cups cooked black beans
1 tsp chipotle chili powder
1/2 tsp ground cumin
2 cloves minced garlic
2 tbsp olive oil
8 corn tortillas
1 ripe avocado
1/3 cup sour cream
1 tbsp fresh lime juice
1/2 tsp salt
1/4 cup chopped cilantro

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Instructions

Step 1: In a bowl, toss 2 cups cooked black beans with 1 tsp chipotle chili powder, 1/2 tsp ground cumin, 2 minced garlic cloves, 2 tbsp olive oil, and 1/2 tsp salt until evenly coated.
Step 2: Preheat a grill or grill pan to medium-high heat. Place the seasoned black beans on a grill-safe pan or foil and grill for 5 minutes, stirring once halfway, until beans are smoky and slightly charred.
Step 3: Meanwhile, in a blender, combine 1 ripe avocado, 1/3 cup sour cream, 1 tbsp fresh lime juice, and a pinch of salt. Blend until smooth to make the avocado crema.
Step 4: Warm 8 corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
Step 5: Assemble tacos by spooning the grilled chipotle black beans onto each tortilla, drizzling with avocado crema, and garnishing with 1/4 cup chopped fresh cilantro.