Smoked Eggplant and Black Bean Tacos with Chipotle Lime Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky roasted eggplant and spiced black beans wrapped in warm tortillas, topped with a zesty chipotle lime crema. This mexican-inspired vegetarian ready in about 85 minutes turns medium eggplants, black beans, cooked or canned, olive oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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: 25 min Cook: 60 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your smoker or grill to 275°F. Slice 2 medium eggplants into 1/2-inch thick rounds, brush both sides with 3 tbsp olive oil, and sprinkle 1 tsp kosher salt evenly over them.
  2. Step 2: Place eggplant slices on the smoker grate and smoke for 45 minutes to 1 hour until tender and smoky.
  3. Step 3: In a medium bowl, combine 1 1/2 cups cooked black beans with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chipotle powder, and 1/2 tsp kosher salt, mixing gently.
  4. Step 4: In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp lime juice, and 1 tsp minced chipotle in adobo to create the chipotle lime crema; refrigerate until ready.
  5. Step 5: Warm 8 corn tortillas on a dry skillet or grill for 30 seconds per side until pliable.
  6. Step 6: Assemble tacos by layering smoked eggplant slices, spiced black beans, 1/4 cup diced red onion, 1/4 cup chopped fresh cilantro, and sliced avocado from 1 medium avocado. Drizzle with chipotle lime crema before serving.

Frequently asked questions

How long does Smoked Eggplant and Black Bean Tacos with Chipotle Lime Crema take to make?

Total time is about 85 minutes (25 min prep + 60 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 Smoked Eggplant and Black Bean Tacos with Chipotle Lime Crema?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Smoked Eggplant and Black Bean Tacos with Chipotle Lime Crema?

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 Smoked Eggplant and Black Bean Tacos with Chipotle Lime Crema 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 Smoked Eggplant and Black Bean Tacos with Chipotle Lime Crema vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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