Introduction
Looking for a delicious, protein-packed vegetarian meal that comes together in minutes? These Avocado and Black Bean Tacos are about to become your new weeknight favorite. I’ve perfected this recipe to combine creamy avocados with seasoned black beans, creating a satisfying meal that’s both nutritious and incredibly flavorful. Whether you’re a dedicated vegetarian or simply trying to incorporate more plant-based meals into your routine, these tacos deliver the perfect balance of textures and Mexican-inspired flavors.
Ingredients
- 2 (15 oz) cans black beans, drained and rinsed
- 2 ripe avocados, diced
- 12 corn or flour tortillas (6-inch)
- 1 lime, juiced
- 1 red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: fresh cilantro, diced tomatoes, shredded lettuce, Mexican crema
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in black beans, cumin, and chili powder. Season with salt and pepper to taste.
- Cook the bean mixture for 5-7 minutes, stirring occasionally, until heated through.
- While the beans cook, toss diced avocado with lime juice to prevent browning.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by filling each tortilla with the seasoned black bean mixture and topped with avocado.
- Add your choice of additional toppings and serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4-6 (12 tacos)
Recipe Notes
For the best results, keep these helpful tips in mind:
- Choose avocados that yield slightly to gentle pressure for perfect ripeness.
- To make ahead, prepare the bean mixture in advance and reheat when ready to serve. Cut and season the avocados just before serving.
- If using corn tortillas, double-stack them for extra stability.
- Store leftover bean mixture in an airtight container for up to 3 days.
- For a spicier version, add a diced jalapeño with the onions or include a dash of cayenne pepper.
- To warm multiple tortillas at once, wrap them in slightly damp paper towels and microwave in 30-second intervals.
Avocado and Black Bean Tacos
A delicious, protein-packed vegetarian meal that comes together in minutes. Creamy avocados and seasoned black beans create a satisfying meal that's both nutritious and incredibly flavorful.
Ingredients
- 2 15 oz cans black beans, drained and rinsed
- 2 ripe avocados diced
- 12 corn or flour tortillas 6-inch
- 1 lime juiced
- 1 red onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: fresh cilantro diced tomatoes, shredded lettuce, Mexican crema
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in black beans, cumin, and chili powder. Season with salt and pepper to taste.
- Cook the bean mixture for 5-7 minutes, stirring occasionally, until heated through.
- While the beans cook, toss diced avocado with lime juice to prevent browning.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by filling each tortilla with the seasoned black bean mixture and topped with avocado.
- Add your choice of additional toppings and serve immediately.