Tex-Mex Beef and Black Bean Tacos with Spiced Avocado Crema

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Soft corn tortillas filled with seasoned ground beef and black beans, topped with a cooling spiced avocado crema for a flavorful regional twist. This Mexican recipe, ready in about 35 minutes, pairs ground beef (80% lean), yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 lb ground beef (80% lean)
• 1 cup black beans (canned, drained and rinsed)
• 1 medium, diced yellow onion
• 3 cloves minced garlic
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium, peeled and pitted avocado
• 1/2 cup plain Greek yogurt
• 2 tbsp lime juice
• 1/4 tsp ground chipotle pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 3 cloves minced garlic, sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Add 1 lb ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6-7 minutes until browned and no longer pink.
3. Step 3: Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.
4. Step 4: Add 1 cup drained and rinsed black beans, stirring to combine. Cook for 3 minutes until heated through.
5. Step 5: Meanwhile, prepare the spiced avocado crema by blending 1 medium peeled and pitted avocado, 1/2 cup plain Greek yogurt, 2 tbsp lime juice, 1/4 tsp ground chipotle pepper, and 1/4 cup chopped fresh cilantro until smooth and creamy.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Step 7: Assemble the tacos by spooning the beef and black bean mixture into each tortilla and topping with 2 tbsp of the spiced avocado crema.
8. Step 8: Serve immediately with extra lime wedges if desired.