Spicy Avocado and Black Bean Tacos
Spicy Avocado and Black Bean Tacos
Ingredients
For the Smoky Black Beans
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 15 ounces canned black beans, rinsed and drained
- 1/4 cup vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Spicy Avocado Cream
- 2 ripe avocados, pitted and scooped
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 jalapeño, seeded and minced (adjust to heat preference)
- 1/4 cup Greek yogurt
- 1/4 teaspoon salt
For Assembling the Tacos
- 8 corn tortillas, 6-inch
- 1/4 cup red onion, thinly sliced or finely diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup cotija cheese, crumbled, for garnish
- 4 radishes, thinly sliced, for garnish
- as needed hot sauce, for serving
Instructions
- 1
Prepare the Smoky Black Beans: Heat olive oil in a medium skillet or pot over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Add minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 7 min
- 2
Stir in the rinsed and drained black beans and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld and the beans to soften slightly. Mash about half of the beans with a fork or potato masher directly in the pot to create a creamier texture while leaving some whole for bite. Season with salt and black pepper to taste. Keep warm.
⏱️ 15 min
- 3
Prepare the Spicy Avocado Cream: In a food processor or blender, combine ripe avocados, lime juice, chopped fresh cilantro, minced jalapeño, Greek yogurt, and salt. Blend until smooth and creamy. Taste and adjust seasoning or spice level as desired.
⏱️ 5 min
- 4
Warm the Corn Tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each corn tortilla for about 30 seconds per side, until pliable and slightly browned. Alternatively, wrap tortillas in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min
- 5
Assemble the Tacos: Spread a generous layer of the spicy avocado cream onto each warm tortilla. Spoon a portion of the smoky black beans over the avocado cream. Garnish with thinly sliced red onion, fresh cilantro, crumbled cotija cheese, and sliced radishes. Serve immediately with your favorite hot sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado and Black Bean Tacos
Ingredients
For the Smoky Black Beans
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 15 ounces canned black beans, rinsed and drained
- 1/4 cup vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Spicy Avocado Cream
- 2 ripe avocados, pitted and scooped
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 jalapeño, seeded and minced (adjust to heat preference)
- 1/4 cup Greek yogurt
- 1/4 teaspoon salt
For Assembling the Tacos
- 8 corn tortillas, 6-inch
- 1/4 cup red onion, thinly sliced or finely diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup cotija cheese, crumbled, for garnish
- 4 radishes, thinly sliced, for garnish
- as needed hot sauce, for serving
Instructions
- 1
Prepare the Smoky Black Beans: Heat olive oil in a medium skillet or pot over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Add minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 7 min - 2
Stir in the rinsed and drained black beans and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld and the beans to soften slightly. Mash about half of the beans with a fork or potato masher directly in the pot to create a creamier texture while leaving some whole for bite. Season with salt and black pepper to taste. Keep warm.
⏱️ 15 min - 3
Prepare the Spicy Avocado Cream: In a food processor or blender, combine ripe avocados, lime juice, chopped fresh cilantro, minced jalapeño, Greek yogurt, and salt. Blend until smooth and creamy. Taste and adjust seasoning or spice level as desired.
⏱️ 5 min - 4
Warm the Corn Tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each corn tortilla for about 30 seconds per side, until pliable and slightly browned. Alternatively, wrap tortillas in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 5
Assemble the Tacos: Spread a generous layer of the spicy avocado cream onto each warm tortilla. Spoon a portion of the smoky black beans over the avocado cream. Garnish with thinly sliced red onion, fresh cilantro, crumbled cotija cheese, and sliced radishes. Serve immediately with your favorite hot sauce on the side.
⏱️ 5 min