Black Bean Tacos {with Avocado Cilantro Lime Crema}

January 8, 2020  ·  Published February 4, 2017

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Healthy 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 favorite super fast dinner.

If you love these tacos also try my Quinoa Black Bean Tacos, Sweet Potato Black Bean Tacos, or Roasted Veggie and Black Bean Tacos!

Black Bean Tacos

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 ground beef tacos and were sad to hear it “we’re having black bean tacos for dinner” but after one bite everyone was raving about how good they are!

You get deliciously seasoned black beans (which are canned and there for already pre-cooked, thank you shortcuts) and they’re tossed with salsa it all get’s a quick simmer. And to finish it’s layered over tortillas with a bright and creamy avocado cilantro lime crema and garnished with all your other favorite toppings.

A super delicious, healthy dinner everyone can agree on!

Black Bean Taco Filling

How to Make These Vegetarian Black Bean 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.
  • Add to warmed tortillas with desired toppings (note, I like to heat the tortillas in a little olive oil for added flavor and moisture).

Ingredients for Avocado Cilantro Lime Crema

  • 1/2 medium avocado
  • 1 Tbsp lime juice, or to taste
  • 1/2 cup plain Greek yogurt
  • 1 cup fresh cilantro
  • 1 clove garlic, pressed through a garlic crusher

To Make the Avocado Cilantro Lime Crema

So easy – just blend it all together in a food processor and that’s it!

avocado cilantro lime crema

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.

And why not try it with rice or cauliflower rice? There’s lots of options here.

How to Make These Black Bean Tacos Vegan

  • Substitute a plain vegan yogurt for the Greek yogurt or use a vegan sour cream.
  • Use a vegan cheese or omit.
  • Be sure tortillas are made with vegetable oil or another vegan friendly oil.

Possible Variations

  • Try with salsa verde instead of red salsa.
  • Add other Mexican spices for extra flavor like coriander, paprika, or cayenne pepper.
  • Use homemade cooked black beans.
  • Try it with canned pinto beans.

Three black bean tacos in a pie dish

More Black Bean Recipes You’ll Love

Black Bean Tacos
4.97 from 30 votes

Black Bean Tacos {with Avocado Cilantro Lime Crema}

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.
Servings: 4 people
Prep7 minutes
Cook7 minutes
Ready in: 14 minutes

Ingredients

  • 2 (14.5 oz) cans black beans, drained and rinsed
  • 1 cup store-bought refrigerated tomato 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 (6-inch) yellow corn tortillas,*** warmed
  • Shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes

Instructions

  • 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.

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.
Nutrition Facts
Black Bean Tacos {with Avocado Cilantro Lime Crema}
Amount Per Serving
Calories 404 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 678mg29%
Potassium 1121mg32%
Carbohydrates 66g22%
Fiber 20g83%
Sugar 4g4%
Protein 19g38%
Vitamin A 920IU18%
Vitamin C 11.7mg14%
Calcium 175mg18%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe inspired by The Garden Grazer.

Recipe originally Published February 4, 2017. Text updated January 8, 2020, recipe remains the same.