Quick Black Bean Tacos with Avocado Crema

These black bean tacos are the meal I make when I open the fridge and think there’s nothing to eat. A can of black beans, some spices, a few toppings, and dinner is on the table in 20 minutes. They’re vegetarian, but even the biggest meat lovers in my family don’t complain because the beans are so flavorful and the avocado crema makes everything taste incredible.

The trick is mashing half the beans to create a creamy base while leaving the other half whole for texture. A good squeeze of lime and some cumin transform canned beans into something that tastes like they’ve been simmering for hours. These are my go-to lazy dinner tacos, and I’m not even a little ashamed of that.

Sarah Mitchell

Quick Black Bean Tacos with Avocado Crema

These black bean tacos are the meal I make when I open the fridge and think there's nothing to eat. A can of black beans, some spices, a few toppings, and dinner is on the table in 20 minutes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Juice of 1 lime
• Salt to taste
• 8 small corn or flour tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• Juice of 1 lime
• 1/4 cup fresh cilantro
• Salt to taste
• Toppings: pickled red onion, cotija cheese, cilantro, hot sauce

Method

 

1. Make the avocado crema: blend the avocado, sour cream, lime juice, cilantro, and salt in a blender or food processor until smooth. Set aside.
2. Heat olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, and garlic powder.
3. Mash about half the beans with a fork or potato masher, leaving the rest whole. Cook for 5-7 minutes, stirring occasionally.
4. Squeeze the lime juice over the beans and stir. Season with salt.
5. Warm the tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
6. Spoon the bean mixture into the tortillas.
7. Drizzle with avocado crema and add your favorite toppings.
8. Serve immediately with extra lime wedges.

Notes

Charring the tortillas over a gas flame adds smoky flavor that takes these from good to great. The avocado crema keeps in the fridge for 2 days — make extra. For a heartier version, add some sautéed peppers and onions to the beans. Pickled red onions are the secret weapon here — they add acid and crunch that balances the creamy beans perfectly.