Quick Chipotle 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.

Smoky chipotle black beans tucked into warm corn tortillas topped with creamy avocado lime sauce. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs canned black beans, drained and rinsed, chipotle in adobo sauce, minced, 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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 1/2 cups drained black beans, 1 tbsp minced chipotle in adobo, and 1/2 tsp ground cumin, stirring and cooking for 5 minutes until heated through and fragrant.
  2. Step 2: Meanwhile, in a blender or food processor, combine 1 whole ripe avocado, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, 1/4 cup fresh cilantro leaves, and 1/2 tsp salt. Blend until smooth and creamy.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
  4. Step 4: Assemble tacos by spooning the chipotle black beans evenly onto each tortilla, topping with diced 1/4 cup red onion, 1 cup shredded lettuce, and drizzling generously with avocado crema.