Sweet and Spicy Black Bean Tacos with Avocado Crema

By · Reviewed by AislePrompt Editorial · ·

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 tacos & burritos (vegetarian) ready in about 25 minutes pairs (15 oz), drained and rinsed black beans, olive oil, small, finely chopped 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  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 the black bean mixture into each tortilla and topping with 1/2 tbsp chopped fresh cilantro and a dollop of avocado crema.
  7. Step 7: Serve immediately with lime wedges if desired.

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Frequently asked questions

How long does Sweet and Spicy Black Bean Tacos with Avocado Crema take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sweet and Spicy 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 Sweet and Spicy 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 Sweet and Spicy 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 Sweet and Spicy 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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