I know what most of you are probably thinking. Black bean tacos. BORING! My family was thinking the same thing until I made them these seriously delicious Black Bean Tacos with Avocado Cilantro Lime Crema. This is how you do black bean tacos! These are so easy to make, all you need to do is simmer the beans with some salsa along with a couple of Mexican spices for 5 minutes. While those are simmering, in a food processor you’ll combine the ingredients for that delicious avocado sauce and also warm up your tortillas. Then serve them along with the classic (American) taco toppings (I think the lettuce, tomatoes and cheese are a must then add a little Mexican hot sauce then add other veggies like corn or sauteed bell peppers if you’d like). And boom dinners ready! This is one of those easy dinners (about 25 minutes after chopping toppings and everything) that everyone will love!
Like I said my kids were disappointed when I told them we were having black bean tacos for dinner, they wanted our classic ground meat tacos for dinner. Then after one bite of these they were both like wow these really are so good! My one daughter said she even liked them better than the tacos we normally always have (the ground beef or turkey). So with that said we have a new regular taco to add to our rotation (they’d also make great tostadas, just buy the pre-made tostada shells by the tortillas at the store)! Even my meat loving husband really liked these tacos too and of course my mom and I loved them as well. So it was an all around healthy dinner win!
Black Bean Tacos with Avocado Cilantro Lime Crema
Yield: About 8 tacos
- 2 (14.5 oz) cans black beans, drained and rinsed
- 1 cup store-bought refrigerated tomato based salsa* or left-over homemade salsa
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1/2 medium avocado
- 1/2 cup plain Greek yogurt
- 1 cup fresh cilantro**
- 1 Tbsp lime juice , or more to taste
- 1 clove garlic , pressed through a garlic crusher
- 8 warmed taco size yellow corn tortillas*** , shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes.
In a medium saucepan combine black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash beans if desired.
Meanwhile in a food processor pulse together avocado, Greek yogurt, cilantro, lime juice and garlic until cilantro is finely minced. Season with salt and pepper to taste (if you want the sauce thinner you can add in 1 Tbsp water).
To assemble tacos, on each tortilla layer black bean mixture, avocado cilantro lime crema, lettuce, cheese and tomatoes. Serve immediately.
*This can be found in the produce section or in the refrigerated latin foods section of the grocery store. If using homemade use one that includes tomatoes, onions, cilantro and garlic.
**This is about the top 1/3 portion of one medium bunch of cilantro, so use mostly leaves and some stem.
***This is my preferred method for cooking corn tortillas for tacos (although those pictured were just warmed and browned with a flame). I brush the tortillas lightly with olive oil then cook them in a skillet over medium-high to medium heat until they begin to get golden brown spots on the bottom then flip and cook opposite side until lightly browned. I use two skillets to speed up the process.
Recipe source: adapted from The Garden Grazer