Texas-Style Spicy Black Bean Tacos

By AislePrompt Editorial · ·

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 developed and reviewed.

A smoky, spicy vegan taco loaded with roasted black beans, avocado, and fresh cilantro. This Tex-Mex-inspired vegan recipe, ready in about 35 minutes, pairs black beans, avocado, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, 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: 20 min Cook: 15 min Serves 6 Tex-Mex cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Warm 6 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  2. Step 2: In a bowl, mash 1 cup cooked black beans with a fork until slightly chunky, then stir in 1/2 cup chopped red onion and 1/4 cup chopped cilantro.
  3. Step 3: Squeeze fresh lime juice over the beans until fragrant and brightened, then season with salt to taste.
  4. Step 4: Spoon the bean mixture into warmed tortillas, top with diced avocado, and serve immediately.

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