Spicy Avocado and Black Bean Tacos
Spicy Avocado and Black Bean Tacos
Ingredients
For the Spicy Black Beans
- 1 tablespoon olive oil
- 1/2 yellow onion, small diced
- 2 cloves garlic, minced
- 2 15-ounce cans canned black beans, rinsed and drained
- 1/2 cup vegetable broth
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Avocado Crema
- 2 ripe avocados, pitted and scooped
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, packed
- 2 tablespoons water, as needed, to thin
- 1/4 teaspoon salt
For Assembly and Toppings
- 12 corn tortillas, small street taco size
- 1 1/2 cups red cabbage, shredded
- 1/2 cup cotija cheese, crumbled, or vegan alternative
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup pickled red onions, sliced, optional
- 1 jalapeño, thinly sliced, for garnish, optional
Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add minced garlic to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the rinsed and drained black beans, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the liquid to slightly reduce.
⏱️ 15 min
- 4
While the beans are simmering, prepare the avocado crema. In a blender or food processor, combine the scooped avocados, lime juice, packed fresh cilantro, 2 tablespoons of water, and salt. Blend until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
⏱️ 5 min
- 5
Warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, in the microwave wrapped in a damp paper towel for 30-60 seconds, or wrapped in foil in an oven preheated to 300°F for 5-10 minutes.
⏱️ 5 min•🌡️ 300
- 6
Assemble the tacos: Spoon a generous amount of the spicy black bean mixture onto each warm tortilla. Drizzle with avocado crema, then top with shredded red cabbage, crumbled cotija cheese, chopped fresh cilantro, pickled red onions (if using), and a slice of jalapeño (if using). Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado and Black Bean Tacos
Ingredients
For the Spicy Black Beans
- 1 tablespoon olive oil
- 1/2 yellow onion, small diced
- 2 cloves garlic, minced
- 2 15-ounce cans canned black beans, rinsed and drained
- 1/2 cup vegetable broth
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Avocado Crema
- 2 ripe avocados, pitted and scooped
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, packed
- 2 tablespoons water, as needed, to thin
- 1/4 teaspoon salt
For Assembly and Toppings
- 12 corn tortillas, small street taco size
- 1 1/2 cups red cabbage, shredded
- 1/2 cup cotija cheese, crumbled, or vegan alternative
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup pickled red onions, sliced, optional
- 1 jalapeño, thinly sliced, for garnish, optional
Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add minced garlic to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the rinsed and drained black beans, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the liquid to slightly reduce.
⏱️ 15 min - 4
While the beans are simmering, prepare the avocado crema. In a blender or food processor, combine the scooped avocados, lime juice, packed fresh cilantro, 2 tablespoons of water, and salt. Blend until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
⏱️ 5 min - 5
Warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, in the microwave wrapped in a damp paper towel for 30-60 seconds, or wrapped in foil in an oven preheated to 300°F for 5-10 minutes.
⏱️ 5 min•🌡️ 300 - 6
Assemble the tacos: Spoon a generous amount of the spicy black bean mixture onto each warm tortilla. Drizzle with avocado crema, then top with shredded red cabbage, crumbled cotija cheese, chopped fresh cilantro, pickled red onions (if using), and a slice of jalapeño (if using). Serve immediately.
⏱️ 5 min