Black Bean Tacos with Avocado Cilantro Lime Crema Recipe
These Black Bean Tacos with Avocado Cilantro Lime Crema are a quick, flavorful vegetarian meal perfect for a weeknight dinner. The smoky, spiced black beans paired with a creamy, zesty avocado cilantro lime sauce create a deliciously balanced taco that’s fresh and satisfying. Ready in just 14 minutes, these tacos are easy to assemble and customizable with your favorite toppings.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 4 servings (2 tacos per serving)
- Category: Taco
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Black Bean Mixture
- 2 (14.5 oz) cans black beans, drained and rinsed
- 1 cup store-bought refrigerated tomato salsa
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
Avocado Cilantro Lime Crema
- 1/2 medium avocado
- 1/2 cup plain Greek yogurt (can substitute vegan yogurt)
- 1 cup fresh cilantro
- 1 Tbsp lime juice (or more to taste)
- 1 clove garlic, pressed through a garlic crusher
- Salt and freshly ground black pepper, to taste
- Optional: 1 Tbsp water (to thin sauce)
Taco Assembly
- 8 (6-inch) yellow corn tortillas, warmed
- Shredded romaine lettuce
- Shredded Mexican blend cheese
- Diced tomatoes
Instructions
- Prepare the black bean mixture: In a medium saucepan, combine the drained black beans, tomato salsa, chili powder, and ground cumin. Simmer the mixture over medium heat for about 5 to 10 minutes, stirring occasionally to prevent sticking. If preferred, slightly mash some of the beans with the back of a spoon to create a thicker texture. Season with salt and freshly ground black pepper to taste.
- Make the avocado cilantro lime crema: While the beans simmer, place avocado, plain Greek yogurt, fresh cilantro, lime juice, and pressed garlic clove into a food processor. Pulse until the cilantro is finely minced and the mixture is smooth. If you desire a thinner sauce, add 1 tablespoon of water and pulse again. Season with salt and pepper to taste.
- Assemble the tacos: Warm the yellow corn tortillas. On each tortilla, layer a generous amount of the black bean mixture, then drizzle with the avocado cilantro lime crema. Top with shredded romaine lettuce, shredded Mexican blend cheese, and diced tomatoes. Serve immediately for the best texture and flavor.
Notes
- You can substitute vegan yogurt in the crema for a dairy-free option.
- If you prefer spicier tacos, add a pinch of cayenne pepper or hot sauce to the black bean mixture.
- For a thinner avocado crema, add water incrementally until the desired consistency is reached.
- Warming the tortillas before assembling helps prevent them from cracking.
- Leftover black bean mixture can be refrigerated for up to 3 days.
- Feel free to add other toppings like sliced jalapeños, sour cream, or fresh onions.
