Spicy Chili-Lime Black Bean Tacos with Avocado Crema

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

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 tacos & burritos (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.

★ 4.4 (15 ratings) Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Stir in 1 tbsp fresh lime juice and cook for another minute. Remove from heat.
  4. 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.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. 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.

Frequently asked questions

How long does Spicy Chili-Lime Black Bean Tacos with Avocado Crema take to make?

Total time is about 20 minutes (10 min prep + 10 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 Spicy Chili-Lime Black Bean Tacos with Avocado Crema?

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 olive oil from drying out.

Can I substitute ingredients in Spicy Chili-Lime Black Bean Tacos with Avocado 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 Spicy Chili-Lime Black Bean Tacos with Avocado 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 Spicy Chili-Lime Black Bean Tacos with Avocado 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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