Spiced Tex-Mex Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Warm corn tortillas filled with spiced black beans, fresh vegetables, and a smooth avocado crema for a satisfying Tex-Mex taco night. This Mexican recipe (vegetarian), ready in about 30 minutes, pairs canned black beans, olive oil, yellow 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.

Ingredients

• 2 cans (15 oz each), drained and rinsed canned black beans
• 1 tbsp olive oil
• 1 small, diced yellow onion
• 3, minced garlic cloves
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 large, peeled and pitted avocado
• 1/2 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and sauté for 4-5 minutes until soft and translucent.
2. Step 2: Add 3 minced garlic cloves, 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
3. Step 3: Stir in 2 cans (15 oz each) drained and rinsed black beans and cook for 5-6 minutes, mashing some beans with the back of a spoon to thicken the mixture.
4. Step 4: Meanwhile, in a blender, combine 1 large peeled and pitted avocado, 1/2 cup plain Greek yogurt, 1 tbsp lime juice, and 1/4 cup chopped cilantro. Blend until smooth and creamy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
6. Step 6: Assemble tacos by spooning the spiced black beans onto each tortilla, topping with 1 cup shredded lettuce, 1/2 cup diced tomatoes, and a generous drizzle of avocado crema. Serve immediately.