Spiced Beef and Black Bean Tacos with Avocado

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft corn tortillas layered with spiced ground beef and black beans, topped with fresh avocado and crisp cabbage for texture. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs ground beef, black beans, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb ground beef
1 cup canned, drained and rinsed black beans
1 small, diced onion
2 cloves, minced garlic cloves
1 tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1 medium, sliced avocado
1 cup shredded red cabbage
for serving lime wedges
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Heat a large skillet over medium heat and add 1 lb ground beef. Cook, breaking up with a spatula, until browned and cooked through, about 6-7 minutes.
Step 2: Add 1 small diced onion and 2 minced garlic cloves to the beef. Sauté for 3-4 minutes until onion softens and becomes translucent.
Step 3: Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 cup drained black beans. Cook for another 3 minutes until spices are fragrant and beans are heated through.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
Step 5: Assemble tacos by layering the beef and bean mixture, topping with 1 cup shredded red cabbage, slices from 1 medium avocado, and 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over top.