Smith's Spicy Black Bean Tacos
Crispy corn tortillas filled with smoky black beans, diced avocado, and a zesty lime crema, topped with pickled onions and cilantro. This mexican-inspired grilling (vegetarian, gluten-free) ready in about 35 minutes pairs cooked black beans, (6-inch) corn tortillas, medium, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1.5 cups cooked black beans
- 8 (6-inch) corn tortillas
- 1 medium, diced avocado
- 1, juiced lime
- 1/4 cup crema or sour cream
- 1/2 cup pickled red onions
- 1/4 cup chopped cilantro
- 1 tsp chili powder
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 tsp chili powder and 1/4 cup water; simmer 2 minutes until a paste forms. Stir in 1.5 cups black beans, 1/4 cup crema, and 1 tbsp lime juice. Cook 5 minutes until thickened.
- Step 2: Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Spoon 1/4 cup black bean mixture onto each tortilla. Top with 2 tbsp diced avocado, 2 tbsp pickled onions, and 1 tbsp cilantro. Drizzle with remaining lime juice and serve.
Frequently asked questions
How long does Smith's Spicy Black Bean Tacos take to make?
Total time is about 35 minutes (20 min prep + 15 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 Smith's Spicy Black Bean Tacos?
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 cooked black beans from drying out.
Can I substitute ingredients in Smith's Spicy Black Bean Tacos?
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 Smith's Spicy Black Bean Tacos 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 Smith's Spicy Black Bean Tacos vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
