Vegetarian Black Bean Tacos with Avocado Cream

Introduction

Tacos are one of the most loved dishes across the globe, and when you combine hearty black beans with a silky avocado cream, you get a vegetarian taco that is both wholesome and incredibly satisfying. These Vegetarian Black Bean Tacos with Avocado Cream are loaded with protein-rich black beans, fresh vegetables, and a zesty avocado cream that ties everything together.

What I love about this dish is how it manages to be comforting yet light, packed with nutrients while still bursting with flavor. It’s perfect for vegetarians, but so delicious that even meat lovers won’t miss the meat.

Why I Love This Recipe

• Healthy yet indulgent – full of plant-based protein, fiber, and healthy fats.
• Flavor-packed – smoky black beans, tangy toppings, and creamy avocado sauce.
• Quick and easy – ready in 25 minutes, making it ideal for weeknight dinners.
• Beautiful presentation – colorful toppings make this dish visually appealing.
• Versatile – customizable with endless toppings and variations.

Why It’s a Must-Try Dish

This recipe is a must-try because it proves that vegetarian meals can be hearty, satisfying, and crave-worthy. Black beans provide the protein, avocado cream adds richness, and the toppings give freshness and crunch. It’s also budget-friendly, quick to prepare, and perfect for feeding a crowd or enjoying as a weeknight staple. If you’re looking to add more plant-based meals to your diet without sacrificing flavor, this taco is the ultimate choice.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Servings and Calories

• Servings: 4 (makes about 8 small tacos)
• Calories (per serving, 2 tacos): ~350–400 kcal

Cuisine & Course

• Cuisine: Mexican / Tex-Mex
• Course: Main Dish / Lunch / Dinner

Ingredients

For the Black Bean Filling:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin powder
• ½ tsp smoked paprika
• ½ tsp salt (adjust to taste)
• ¼ cup vegetable broth or water

For the Avocado Cream:

• 1 large ripe avocado
• ½ cup Greek yogurt (or vegan yogurt)
• 2 tbsp lime juice
• 1 small garlic clove
• Salt and pepper (to taste)

For Serving:

• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• ¼ cup red onion, finely diced
• Fresh cilantro (for garnish)
• Lime wedges

Simple Cooking Directions

1. Cook black bean filling with onions, garlic, and spices.
2. Blend avocado cream until smooth.
3. Warm tortillas and assemble tacos with filling, toppings, and avocado cream.

Step-by-Step Recipe Preparation

Step 1: Prepare the Black Bean Filling

• Heat olive oil in a skillet over medium heat.
• Add onion and cook for 3–4 minutes until soft.
• Stir in garlic and cook for another minute.
• Add black beans, chili powder, cumin, smoked paprika, salt, and broth.
• Cook for 5–7 minutes, lightly mashing beans with the back of a spoon until thick and flavorful.

Step 2: Make the Avocado Cream

• In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper.
• Blend until smooth and creamy. Taste and adjust seasoning.

Step 3: Warm the Tortillas

• Heat tortillas in a dry skillet for 20–30 seconds per side, or wrap in foil and warm in the oven at 350°F (175°C) for 5 minutes.

Step 4: Assemble the Tacos

• Place a scoop of black bean filling onto each tortilla.
• Add shredded lettuce, diced tomatoes, and red onion.
• Drizzle with avocado cream.
• Garnish with cilantro and serve with lime wedges.

How to Serve

• Serve tacos immediately while warm.
• Pair with sides like Mexican rice, corn salad, or tortilla chips with salsa.
• Offer extra avocado cream or salsa on the side for dipping.

Additional Recipe Tips

• Use ripe avocados for a smooth, creamy sauce.
• Lightly char tortillas over an open flame for a smoky flavor.
• Double the bean mixture and store extras for burritos or bowls.
• Add a pinch of cayenne for extra heat.

Variations

• Vegan Version: Use vegan yogurt or cashew cream in place of Greek yogurt.
• Spicy Version: Add jalapeños or hot sauce to the bean filling.
• Loaded Veggie Tacos: Add sautéed peppers, corn, or zucchini.
• Cheesy Tacos: Sprinkle cheese before adding avocado cream.

Freezing and Storage

• Black Bean Filling: Store in the fridge for up to 4 days or freeze for up to 2 months.
• Avocado Cream: Best fresh, but can be stoed in the fridge for 1–2 days (add extra lime juice to prevent browning).
• Tortillas: Freeze for up to 3 months, reheat before serving.

Special Equipment Needed

• Skillet
• Blender or food processor
• Spatula
• Sharp knife and cutting board

Conclusion

These Vegetarian Black Bean Tacos with Avocado Cream are proof that plant-based meals can be both nutritious and incredibly delicious. With creamy avocado sauce, spiced black beans, and fresh toppings, they’re vibrant, filling, and customizable. Perfect for weeknight dinners, entertaining guests, or simply treating yourself to a wholesome, satisfying meal—this is a recipe you’ll keep coming back to!

Print Recipe

0 Add to Favorites

Vegetarian Black Bean Tacos with Avocado Cream

Author: admin Cuisine: Mexican Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 400 kcal

Description

Tacos are one of the most loved dishes across the globe, and when you combine hearty black beans with a silky avocado cream, you get a vegetarian taco that is both wholesome and incredibly satisfying. These Vegetarian Black Bean Tacos with Avocado Cream are loaded with protein-rich black beans, fresh vegetables, and a zesty avocado cream that ties everything together.

Ingredients

Scale

1/2x 1x 2x 3x

For the Black Bean Filling:

• 2 cans (15 oz each)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin powder
• ½ tsp smoked paprika
• ½ tsp salt (adjust to taste)
• ¼ cup vegetable broth or water

For the Avocado Cream:

• 1 large ripe avocado
• ½ cup Greek yogurt (or vegan yogurt)
• 2 tbsp lime juice
• 1 small garlic clove
• Salt and pepper (to taste)

For Serving:

• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• ¼ cup red onion, finely diced
• Fresh cilantro (for garnish)
• Lime wedges

Instructions

1. Step 1: Prepare the Black Bean Filling : Heat olive oil in a skillet over medium heat.Add onion and cook for 3–4 minutes until soft.Stir in garlic and cook for another minute. Add black beans, chili powder, cumin, smoked paprika, salt, and broth.Cook for 5–7 minutes, lightly mashing beans with the back of a spoon until thick and flavorful.
2. Step 2: Make the Avocado Cream : In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper.Blend until smooth and creamy. Taste and adjust seasoning.
3. Step 3: Warm the Tortillas : Heat tortillas in a dry skillet for 20–30 seconds per side, or wrap in foil and warm in the oven at 350°F (175°C) for 5 minutes.
4. Step 4: Assemble the Tacos : Place a scoop of black bean filling onto each tortilla.Add shredded lettuce, diced tomatoes, and red onion.Drizzle with avocado cream.Garnish with cilantro and serve with lime wedges.

Keywords: Vegetarian Black Bean Tacos with Avocado Cream