Black Bean Tacos with Avocado Cilantro Lime Crema

02.04.2017

Black Bean Tacos just got a whole lot more exciting! These are loaded with flavor, they’re a breeze to prepare and the filling only needs to cook for 5 minutes! In other words say hello to a new quick dinner.

Three black bean tacos in corn tortillas layered with cilantro lime crema, lettuce, cheese and tomatoes. Served in a pewter pie pan.

Easy Black Bean Taco Recipe

I know what most of you are probably thinking. Black bean tacos. BORING! My family was thinking the same thing until I made these.

My kids were hoping I was making the same beef tacos and were sad to hear it “we’re having black bean tacos for dinner” but after one bite of these they were both like wow these really are so good!

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My one daughter said she even liked them better than the tacos we normally always have (the ground beef or turkey) Even my meat loving husband really liked these tacos too and of course I was a big fan!

So it was an all around healthy dinner win and a new dish to add to the rotation!

Black bean taco filling in a grey bowl.

How to Cook Black Beans for Tacos

Taco filling really doesn’t get any easier than this. Here’s what you’ll do:

  • In a medium saucepan combine 2 cans drained and rinsed black beans, 1 cup salsa, 1 1/2 tsp chili powder and and 1 tsp cumin.
  • Simmer mixture for about 5 -10 minutes, stirring occasionally.
  • Slightly mash beans if desired.

Use the Filling for Tostadas too!

This black bean taco filling would also make great tostadas, just buy the pre-made tostada shells by the tortillas at the store and layer on these same toppings.

Cilantro lime crema in a small glass bowl, for topping black bean tacos.

Lime Crema with Avocado and Cilantro

To make this healthier Mexican crema you’ll need:

  • 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

Blend it all together in a food processor and that’s it!

Black Bean Tacos

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Black Bean Tacos with Avocado Cilantro Lime Crema

4.9 from 19 votes

These are the fastest, easiest tacos! Canned black beans are briefly simmered with salsa, spices and garlic then layered over tortillas and finished with a bright lime crema and your favorite toppings. It's a vegetarian recipe everyone will love!

Makes about 8 tacos.

Course: Main Course
Cuisine: Mexican
Keyword: Black Bean Tacos
Prep Time: 7 minutes
Cook Time: 7 minutes
Total Time: 14 minutes
Servings: 4 people
Calories: 370 kcal
Author: Jaclyn

Ingredients

  • 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

For serving

  • 8 warmed taco size yellow corn tortillas,***
  • Shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes

Instructions

  1. 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.
  2. 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).
  3. To assemble tacos, on each tortilla layer black bean mixture, avocado cilantro lime crema, lettuce, cheese and tomatoes. Serve immediately.

Recipe Notes

  1. Refrigerated salsa 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.
  2. This is about the top 1/3 portion of one medium bunch of cilantro, so use mostly leaves and some stem.
  3. 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.
  4. Nutrition does not include lettuce, cheese and tomatoes.
  5. Recipe source: adapted from The Garden Grazer
Nutrition Facts
Black Bean Tacos with Avocado Cilantro Lime Crema
Amount Per Serving
Calories 370 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 1mg 0%
Sodium 1300mg 54%
Potassium 1085mg 31%
Total Carbohydrates 65g 22%
Dietary Fiber 20g 80%
Sugars 4g
Protein 19g 38%
Vitamin A 18.2%
Vitamin C 13.3%
Calcium 17.2%
Iron 30.4%
* Percent Daily Values are based on a 2000 calorie diet.

55 comments

  • Niru Murali: This was really good – for the crema I used lowfat yogurt/greek yogurt instead of sour cream and added a half an jalapeno September 18, 2018 at 11:29am Reply

  • Sarah Russ: This was crazy good! We added fresh pineapple…oh my goodness! July 9, 2018 at 5:06pm Reply

    • Jaclyn: Glad you enjoyed them Sarah! The pineapple sounds like a nice tropical addition. July 9, 2018 at 8:19pm Reply

  • Avr: Bursting with flavor. Super easy to prepare. I cant believe how much the avocado dip complimented the tacos! Thank you. June 22, 2018 at 3:59pm Reply

    • Jaclyn: Thanks for taking the time to comment! June 29, 2018 at 11:52am Reply

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