Spicy Chili-Lime Black Bean Tacos with Avocado Crema

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

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.

Black beans seasoned with smoky chili and zesty lime, served in corn tortillas and topped with a smooth avocado crema for a vibrant vegetarian taco. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs olive oil, garlic cloves, chili powder 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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 can (15 oz) black beans (canned, drained and rinsed)
1 tbsp olive oil
2 minced garlic cloves
1 tsp chili powder
1/2 tsp ground cumin
3/4 tsp salt
1 tbsp fresh lime juice
8 small corn tortillas
1 medium ripe avocado
1/4 cup sour cream
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 2: Add 1 can (15 oz) drained and rinsed black beans, 1 tsp chili powder, 1/2 tsp ground cumin, and 3/4 tsp salt to the skillet. Stir and cook for 5 minutes until heated through and slightly thickened.
Step 3: Stir in 1 tbsp fresh lime juice and cook for another minute. Remove from heat.
Step 4: In a small blender or bowl, combine 1 medium ripe avocado and 1/4 cup sour cream. Blend or mash until smooth to make avocado crema.
Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 6: Assemble tacos by spooning black bean mixture evenly onto each tortilla, topping with 1 tbsp chopped fresh cilantro and a dollop of avocado crema.