Smoky Paprika-Infused Black Bean Tacos with Avocado
Tangy black beans slow-simmered with smoked paprika, topped with creamy avocado and fresh cilantro. This mexican-inspired vegetarian ready in about 25 minutes pairs smoked paprika, cumin, diced onion 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.
Ingredients
- 1 (15 oz) can, drained and rinsed black beans
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 cup diced onion
- 2 cloves, minced garlic
- 1 tbsp lime juice
- 1, diced avocado
- 8 corn tortillas
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: In a medium pot, combine drained black beans, 1/2 cup water, smoked paprika, cumin, diced onion, and minced garlic. Simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until thickened and flavors melded.
- Step 2: Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 3: Divide bean mixture evenly across tortillas. Top each with diced avocado, fresh cilantro, and a squeeze of lime juice.
- Step 4: Serve immediately with extra lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Paprika-Infused Black Bean Tacos with Avocado take to make?
Total time is about 25 minutes (10 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 Smoky Paprika-Infused Black Bean Tacos with Avocado?
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 smoked paprika from drying out.
Can I substitute ingredients in Smoky Paprika-Infused Black Bean Tacos with Avocado?
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 Smoky Paprika-Infused Black Bean Tacos with Avocado 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.
What goes well with Smoky Paprika-Infused Black Bean Tacos with Avocado?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
