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Three black bean tacos on a colorful plate, mashed and whole black beans with avocado crema drizzle, pickled red onion, cilantro, cotija cheese, lime wedges, vibrant Mexican food photography
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
Cook Time 10 minutes
Total Time 20 minutes
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.