Half-Spiced Mexican Black Bean Tacos with Avocado Crema

By · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with half-spiced black beans and topped with a cooling avocado crema for a flavorful vegetarian taco experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs cooked black beans, olive oil, medium, diced (about 1/2 cup) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 2 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, sauté for 3 minutes until translucent and fragrant.
  2. Step 2: Add 1 cup cooked black beans, 1/2 tsp chili powder, 1/2 tsp ground cumin, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally until beans are heated through and spices are fragrant.
  3. Step 3: In a blender or bowl, combine 1/2 ripe avocado, 1/4 cup plain yogurt, 1 tbsp lime juice, and 1 tbsp chopped cilantro. Blend or mash until smooth to make avocado crema.
  4. Step 4: Warm 4 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
  5. Step 5: Divide the black bean mixture evenly among the tortillas, then spoon the avocado crema on top. Garnish with remaining chopped cilantro if desired and serve immediately.

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Frequently asked questions

How long does Half-Spiced Mexican 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 Half-Spiced Mexican 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 cooked black beans from drying out.

Can I substitute ingredients in Half-Spiced Mexican 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 Half-Spiced Mexican Black Bean Tacos with Avocado Crema for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Spiced Mexican 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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