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Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.

Add the minced garlic, chopped chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano. Cook for 1 minute more until fragrant.

Stir in the rinsed and drained black beans, vegetable broth, and lime juice. Bring to a simmer.

Using the back of a spoon or a potato masher, lightly mash about half of the beans in the skillet to create a creamier texture. Continue to simmer for 5-7 minutes, allowing the flavors to meld and the mixture to thicken.

Season the black bean mixture with salt and black pepper to taste.

Warm the corn tortillas according to package directions (usually a few seconds in a dry skillet or microwave).

Fill each warm tortilla with the smoky black bean mixture. Top with sliced or diced avocado and chopped cilantro. Serve immediately with lime wedges on the side.


Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.

Add the minced garlic, chopped chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano. Cook for 1 minute more until fragrant.

Stir in the rinsed and drained black beans, vegetable broth, and lime juice. Bring to a simmer.

Using the back of a spoon or a potato masher, lightly mash about half of the beans in the skillet to create a creamier texture. Continue to simmer for 5-7 minutes, allowing the flavors to meld and the mixture to thicken.

Season the black bean mixture with salt and black pepper to taste.

Warm the corn tortillas according to package directions (usually a few seconds in a dry skillet or microwave).

Fill each warm tortilla with the smoky black bean mixture. Top with sliced or diced avocado and chopped cilantro. Serve immediately with lime wedges on the side.
