Sweet and Spicy Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 filled with black beans cooked in a smoky chili sauce topped with a cooling avocado crema for a balanced flavor taco. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs black beans, olive oil, onion 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: 15 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed black beans
2 tbsp olive oil
1 small, finely chopped onion
2, minced garlic cloves
1 tsp smoked paprika
1/2 tsp chipotle chili powder
2 tbsp tomato paste
1/4 cup water
8 small corn tortillas
1 medium ripe avocado
1 tbsp lime juice
1/4 cup plain Greek yogurt
1 tsp salt
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped small onion and sauté for 4 minutes until softened. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Step 2: Stir in 1 tsp smoked paprika, 1/2 tsp chipotle chili powder, and 2 tbsp tomato paste. Cook for 1 minute to deepen the flavors.
Step 3: Add 1 can (15 oz) drained and rinsed black beans and 1/4 cup water. Simmer for 5 minutes until sauce thickens and coats the beans. Season with 1 tsp salt.
Step 4: Meanwhile, blend 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, and a pinch of salt until smooth to make the 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 the black bean mixture into each tortilla and topping with 1/2 tbsp chopped fresh cilantro and a dollop of avocado crema.
Step 7: Serve immediately with lime wedges if desired.