Black bean avocado tacos
Black bean avocado tacos
Ingredients
For the Tacos
- 15 ounces black beans, rinsed and drained
- 12 corn tortillas, small
- 2 avocados, ripe, sliced or diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 lime, for juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- 1/4 cup Cotija cheese, crumbled
- 1/2 cup salsa
- 1/4 cup sour cream
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed and drained black beans, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine all ingredients.
⏱️ 1 min - 2
Cook the black bean mixture for 5 to 7 minutes, stirring occasionally, until the beans are heated through and fragrant. Lightly mash about one-fourth of the beans with the back of a spoon to create a slightly creamier texture for the filling. Remove the skillet from the heat.
⏱️ 7 min - 3
Warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 to 60 seconds, or by heating them in a dry skillet over medium-high heat for 15 to 20 seconds per side until pliable and lightly browned. Keep the warmed tortillas wrapped in a clean kitchen towel to maintain their warmth and flexibility.
⏱️ 5 min - 4
In a small bowl, gently combine the sliced or diced ripe avocados, finely diced red onion, and chopped cilantro. Squeeze the juice from half of the lime over the mixture and gently toss to coat, preventing the avocado from browning.
⏱️ 3 min - 5
Assemble the tacos: Spoon a generous amount of the seasoned black bean mixture into the center of each warm tortilla. Top with a portion of the fresh avocado-cilantro mixture.
⏱️ 3 min - 6
Garnish each taco with optional toppings such as crumbled Cotija cheese, a spoonful of salsa, or a dollop of sour cream or plain Greek yogurt, if desired. Serve the tacos immediately while warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black bean avocado tacos
Ingredients
For the Tacos
- 15 ounces black beans, rinsed and drained
- 12 corn tortillas, small
- 2 avocados, ripe, sliced or diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 lime, for juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- 1/4 cup Cotija cheese, crumbled
- 1/2 cup salsa
- 1/4 cup sour cream
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed and drained black beans, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine all ingredients.
⏱️ 1 min - 2
Cook the black bean mixture for 5 to 7 minutes, stirring occasionally, until the beans are heated through and fragrant. Lightly mash about one-fourth of the beans with the back of a spoon to create a slightly creamier texture for the filling. Remove the skillet from the heat.
⏱️ 7 min - 3
Warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 to 60 seconds, or by heating them in a dry skillet over medium-high heat for 15 to 20 seconds per side until pliable and lightly browned. Keep the warmed tortillas wrapped in a clean kitchen towel to maintain their warmth and flexibility.
⏱️ 5 min - 4
In a small bowl, gently combine the sliced or diced ripe avocados, finely diced red onion, and chopped cilantro. Squeeze the juice from half of the lime over the mixture and gently toss to coat, preventing the avocado from browning.
⏱️ 3 min - 5
Assemble the tacos: Spoon a generous amount of the seasoned black bean mixture into the center of each warm tortilla. Top with a portion of the fresh avocado-cilantro mixture.
⏱️ 3 min - 6
Garnish each taco with optional toppings such as crumbled Cotija cheese, a spoonful of salsa, or a dollop of sour cream or plain Greek yogurt, if desired. Serve the tacos immediately while warm.
⏱️ 1 min