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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
