Learn how to make these super easy black bean tacos with avocado cilantro lime cream sauce!
Jump to RecipeSo I just made these tacos for the first time tonight and woah buddy—I am already hooked! My whole family devoured them in minutes. They are SO good!
The flavorful (and just a teensy smidge spicy) black bean mixture is perfectly complemented by the avocado cream sauce. Both of my kids wanted to lick the avocado cream spoon after dinner since it was so good, haha!
You won’t miss the meat in these healthy tacos, even if you aren’t vegetarian. Trust me– they are that good.
And they’re super easy and fast to make, too! These are definitely getting added to our dinner rotation.
Wanna see how easy– and delicious— these vegetarian black bean tacos are to make? Let’s do it!
I adapted this recipe from Cooking Classy.
Black Bean Tacos with Avocado Cilantro Lime Crema Recipe
First, heat 2 cans of black bean (drained and rinsed), 1 cup of salsa, 1 ½ teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, ¼ teaspoon of pepper, ½ teaspoon of onion powder, and ½ teaspoon of dried oregano in a saucepan or skillet over medium heat. Allow it to simmer for 5 minutes or so, stirring occasionally. Lightly mash the bean with a potato masher.
And that’s it for the black mean filling! SO EASY, right??
For the avocado cream, simple blend the flesh of one avocado with a small container of plain Greek yogurt (about a heaping ½ cup), 1/3-1/2 bunch of cilantro, 1 tablespoon lime juice, ½ garlic powder, and ½ teaspoon of salt in a food processor until it’s all nice and creamy.
And that’s it for the avocado cream! Now it’s taco time… 😊
You can use any kind of tortilla that you like, but I really like hard shell tacos to provide some crunch to the soft filling.
Serve with any taco toppings you like, such as lettuce, tomatoes, cheese, or olives.
Black Bean Tacos with Avocado Lime Cream Sauce (Making With Megan)
Ingredients
- 2 cans (14.5 oz) black beans, drained and rinsed
- 1 cup salsa
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 avocado
- 1 container (5.3 oz) plain Greek yogurt about a heaping 1/2 cup
- 1/3 bunch cilantro
- 1 Tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 12 taco shells
- any toppings you like (lettuce, tomatoes, cheese, etc…)
Instructions
- In a saucepan over medium heat, stir together the beans, salsa, chili powder, cumin, 1 teaspoon salt, pepper, onion powder, and oregano. Simmer for 5–10 minutes and lightly mash the beans.
- In a food processor, blend together the avocado, Greek yogurt, cilantro, lime juice, garlic powder, and 1/2 teaspoon salt to make the cream sauce.
- Warm the tortillas and serve with any additional toppings you like.
