Miso-Glazed Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · ·

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 drafted and published.

Savory, umami-rich tacos featuring miso-glazed black beans and a cool avocado crema, perfect for weeknight dinners. This Mexican recipe (gluten-free), ready in about 25 minutes, pairs black beans, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 325 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Serves 2 Mexican cuisine 325 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Drain and rinse 1 can (15 oz) black beans, then transfer to a saucepan. Add 1 tbsp white miso paste, 1 tsp maple syrup, and 2 tbsp water. Simmer over medium heat for 8 minutes, stirring frequently, until thickened and glossy.
  2. Step 2: Cut 1 lime in half. Squeeze juice from one half over the black bean mixture while stirring to enhance flavor.
  3. Step 3: Mash 1 large avocado with 2 tbsp Greek yogurt and the juice of the remaining lime half in a small bowl until smooth. Season with a pinch of salt.
  4. Step 4: Warm 6 corn tortillas in a dry skillet for 30 seconds per side. Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with 2-3 tbsp miso-glazed black beans, 1/4 cup shredded red cabbage, and 2 tbsp chopped cilantro.

Related recipes