Mexican-Style Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Soft corn tortillas filled with smoky black beans, fresh pico de gallo, and a cooling avocado crema for a quick vegetarian taco night. This Mexican recipe (vegetarian), ready in about 20 minutes, pairs black beans, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 can (15 oz), drained and rinsed black beans
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1 medium ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp salt
• 1 cup diced cherry tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp chopped cilantro
• 1 seeded and minced (optional) jalapeño

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can drained black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Cook, stirring occasionally, for 5-7 minutes until beans are warmed through and slightly mashed.
2. Step 2: In a blender or bowl, combine 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, and 1/2 tsp salt. Blend or whisk until smooth to create the avocado crema.
3. Step 3: In a small bowl, mix 1 cup diced cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 1 minced jalapeño if using, for fresh pico de gallo.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
5. Step 5: Assemble tacos by spooning the spiced black beans onto each tortilla, topping with pico de gallo and drizzling with avocado crema. Serve immediately.