Black Bean Tacos {with Avocado Cilantro Lime Crema}
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Healthy Black Bean Tacos just got a whole lot more exciting! These are loaded with flavor, they’re a breeze to prepare and the filling only needs to cook for 5 minutes! In other words say hello to a new favorite super fast dinner.
If you love these tacos also try my Quinoa Black Bean Tacos, Sweet Potato Black Bean Tacos, or Roasted Veggie and Black Bean Tacos!
Easy Black Bean Taco Recipe
I know what most of you are probably thinking. Black bean tacos. BORING! My family was thinking the same thing until I made these.
My kids were hoping I was making the same ground beef tacos and were sad to hear it “we’re having black bean tacos for dinner” but after one bite everyone was raving about how good they are!
You get deliciously seasoned black beans (which are canned and there for already pre-cooked, thank you shortcuts) and they’re tossed with salsa it all get’s a quick simmer. And to finish it’s layered over tortillas with a bright and creamy avocado cilantro lime crema and garnished with all your other favorite toppings.
A super delicious, healthy dinner everyone can agree on!
How to Make These Vegetarian Black Bean Tacos
Taco filling really doesn’t get any easier than this. Here’s what you’ll do:
- In a medium saucepan combine 2 cans drained and rinsed black beans, 1 cup salsa, 1 1/2 tsp chili powder and and 1 tsp cumin.
- Simmer mixture for about 5 -10 minutes, stirring occasionally.
- Slightly mash beans if desired.
- Add to warmed tortillas with desired toppings (note, I like to heat the tortillas in a little olive oil for added flavor and moisture).
Ingredients for Avocado Cilantro Lime Crema
- 1/2 medium avocado
- 1 Tbsp lime juice, or to taste
- 1/2 cup plain Greek yogurt
- 1 cup fresh cilantro
- 1 clove garlic, pressed through a garlic crusher
To Make the Avocado Cilantro Lime Crema
So easy – just blend it all together in a food processor and that’s it!
Use the Filling for Tostadas too!
This black bean taco filling would also make great tostadas, just buy the pre-made tostada shells by the tortillas at the store and layer on these same toppings.
And why not try it with rice or cauliflower rice? There’s lots of options here.
How to Make These Black Bean Tacos Vegan
- Substitute a plain vegan yogurt for the Greek yogurt or use a vegan sour cream.
- Use a vegan cheese or omit.
- Be sure tortillas are made with vegetable oil or another vegan friendly oil.
Possible Variations
- Try with salsa verde instead of red salsa.
- Add other Mexican spices for extra flavor like coriander, paprika, or cayenne pepper.
- Use homemade cooked black beans.
- Try it with canned pinto beans.
More Black Bean Recipes You’ll Love
- Black Bean Tortilla Soup
- Slow Cooker or Instant Pot Black Beans
- Cowboy Caviar
- Mango Black Bean and Avocado Quinoa Salad
- Roasted Sweet Potato and Black Bean Chili
Follow Easy Cooking Zone
Black Bean Tacos {with Avocado Cilantro Lime Crema}
Ingredients
- 2 (14.5 oz) cans black beans, drained and rinsed
- 1 cup store-bought refrigerated tomato salsa* or left-over homemade salsa
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1/2 medium avocado
- 1/2 cup plain Greek yogurt (can sub vegan yogurt)
- 1 cup fresh cilantro**
- 1 Tbsp lime juice, or more to taste
- 1 clove garlic, pressed through a garlic crusher
For serving
- 8 (6-inch) yellow corn tortillas,*** warmed
- Shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes
Instructions
- In a medium saucepan combine black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash beans if desired.
- Meanwhile in a food processor pulse together avocado, Greek yogurt, cilantro, lime juice and garlic until cilantro is finely minced. Season with salt and pepper to taste (if you want the sauce thinner you can add in 1 Tbsp water).
- To assemble tacos, on each tortilla layer black bean mixture, avocado cilantro lime crema, lettuce, cheese and tomatoes. Serve immediately.
Notes
- Refrigerated salsa can be found in the produce section or in the refrigerated latin foods section of the grocery store. If using homemade use one that includes tomatoes, onions, cilantro and garlic.
- This is about the top 1/3 portion of one medium bunch of cilantro, so use mostly leaves and some stem.
- This is my preferred method for cooking corn tortillas for tacos (although those pictured were just warmed and browned with a flame): I brush the tortillas lightly with olive oil then cook them in a skillet over medium-high to medium heat until they begin to get golden brown spots on the bottom then flip and cook opposite side until lightly browned.
- Nutrition does not include lettuce, cheese and tomatoes.
Recipe originally Published February 4, 2017. Text updated January 8, 2020, recipe remains the same.