Black Bean and Avocado Tacos with Fresh Salsa

Ingredients

For the Black Bean Filling

1 tablespoon olive oil
1/2 yellow onion, small, diced
2 cloves garlic, minced
1/2 bell pepper, any color, diced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
2 cans black beans, 15 ounce each, rinsed and drained
1/2 cup vegetable broth
1 tablespoon lime juice, freshly squeezed
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground, or to taste

For the Fresh Salsa

3 roma tomatoes, diced
1/4 red onion, small, finely diced
1/2 jalapeño, minced (seeds removed for less heat)
1/4 cup fresh cilantro, chopped
1 1/2 tablespoons lime juice, freshly squeezed
1/4 teaspoon salt, or to taste

For the Avocado Crema

1 avocado, large, ripe
1 tablespoon lime juice, freshly squeezed
2 tablespoons fresh cilantro, chopped
2 tablespoons water, or more, as needed for consistency
1/4 teaspoon salt, or to taste

For Serving

8 corn tortillas, small
2 cups shredded lettuce, or cabbage
as needed hot sauce, optional

Instructions

1
Prepare the Fresh Salsa: In a medium bowl, combine the diced roma tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Stir gently to combine. Taste and adjust seasoning if needed. Set aside to allow flavors to meld.
⏱️ 10 min
2
Prepare the Black Bean Filling: Heat olive oil in a large skillet or frying pan over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened and translucent.
⏱️ 4 min
3
Add the minced garlic and diced bell pepper to the skillet. Cook for another 3-5 minutes until the bell pepper is slightly tender.
⏱️ 5 min
4
Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
5
Add the rinsed and drained black beans and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly. Mash about 1/4 of the beans with the back of a spoon to create a creamier texture, if desired.
⏱️ 7 min
6
Remove the skillet from heat and stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min
7
Prepare the Avocado Crema: In a small blender or food processor, combine the ripe avocado, lime juice, chopped cilantro, water, and salt. Blend until completely smooth and creamy, adding more water 1 tablespoon at a time if a thinner consistency is desired. Taste and adjust seasoning.
⏱️ 5 min
8
Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each corn tortilla for about 30 seconds per side, until pliable and lightly toasted. Alternatively, wrap tortillas in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min
9
Assemble the tacos: Fill each warm tortilla with a generous spoonful of the black bean filling. Top with shredded lettuce or cabbage, a spoonful of fresh salsa, and a drizzle of avocado crema. Add hot sauce if desired. Serve immediately.
⏱️ 5 min