Black Bean Tacos
Spiced black beans with fresh pico de gallo, creamy avocado, and tangy lime crema in warm corn tortillas.
These black bean tacos prove that meatless meals can be every bit as satisfying as their meaty counterparts. Canned black beans are simmered with cumin, smoked paprika, and a touch of lime until they are thick, saucy, and deeply seasoned. Pile them into warm corn tortillas and top with a quick fresh pico de gallo, sliced avocado, and a drizzle of lime crema. The combination of creamy, crunchy, tangy, and smoky in every bite makes these tacos disappear fast. They take about 20 minutes from start to finish and are naturally vegetarian, making them perfect for Taco Tuesday or any night of the week.
Nutrition per Serving
340
Calories
14g
Protein
48g
Carbs
12g
Fat
Ingredients
- 2 (15 oz) cans canned black beans, drained and rinsed
- 8 small corn tortillas
- 1 large avocado, sliced
- 2 roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 3 tbsp fresh cilantro, chopped
- 2 lime
- 1/4 cup sour cream
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 3/4 tsp salt
Instructions
In a medium saucepan, combine the black beans, cumin, smoked paprika, garlic powder, the juice of one lime, and half the salt. Cook over medium heat for 8-10 minutes, mashing some of the beans with a fork to thicken the mixture.
While the beans cook, make the pico de gallo by combining diced tomatoes, red onion, 2 tablespoons of cilantro, the juice of half a lime, and the remaining salt in a small bowl.
Make the lime crema by stirring together sour cream and the juice of the remaining half lime.
Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side until pliable and lightly charred.
Assemble the tacos by spooning the seasoned black beans onto each tortilla. Top with pico de gallo, sliced avocado, a drizzle of lime crema, and the remaining cilantro. Serve with lime wedges on the side.
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