Mexican-Style Black Bean Tacos with Avocado Crema
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-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs (15 oz), drained and rinsed 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.
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
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- 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.
Frequently asked questions
How long does Mexican-Style 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 Mexican-Style 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 olive oil from drying out.
Can I substitute ingredients in Mexican-Style 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 Mexican-Style 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 Mexican-Style 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.
