Sleep Number Inspired Mexican Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Spiced black beans wrapped in warm corn tortillas topped with fresh avocado and a cooling yogurt drizzle for a balanced taco night. This Mexican recipe (vegetarian), ready in about 25 minutes, pairs black beans, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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
• 2 tbsp olive oil
• 1 small, diced yellow onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 6 small corn tortillas
• 1 medium, sliced avocado
• 1/2 cup plain Greek yogurt
• 1 tbsp lime juice
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat until shimmering. Add 1 small diced yellow onion and sauté for 3-4 minutes until translucent.
2. Step 2: Stir in 2 minced garlic cloves, 1 tsp ground cumin, and 1 tsp chili powder, cooking for 1 minute until fragrant.
3. Step 3: Add 1 can (15 oz) drained and rinsed black beans, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, mashing some beans with the back of a spoon, until mixture is heated through and slightly thickened.
4. Step 4: In a small bowl, combine 1/2 cup plain Greek yogurt, 1 tbsp lime juice, and 1 tbsp chopped fresh cilantro to make a cooling drizzle.
5. Step 5: Warm 6 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Assemble tacos by spooning the black bean mixture into tortillas, topping with sliced 1 medium avocado and drizzling with the yogurt sauce. Garnish with extra cilantro if desired.