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Fiery Black Bean Tacos with Cool Avocado Crema
Prep: 10 mins
Cook: 15 mins
Servings: 3-4
Spice up your midday meal with these incredibly satisfying black bean tacos! Packed with robust, smoky flavors and a delightful kick, they are perfectly contrasted by a lush, cool avocado crema. This recipe transforms simple pantry staples into a vibrant, flavorful feast that’s ready in a flash, proving that vegetarian lunches can be both exciting and effortless.
Materials
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 tbsp olive oil
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Juice of 1 lime
- 12 small corn tortillas
- 1 large ripe avocado
- 1/4 cup Greek yogurt (or vegan sour cream)
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Black pepper to taste
- Optional toppings: shredded lettuce, diced tomatoes, hot sauce
Preparation
- Drain and rinse the canned black beans thoroughly under cold water.
- Finely dice the red onion and mince the garlic cloves.
- Halve and pit the avocado; scoop out the flesh into a small bowl. Finely chop the fresh cilantro.
- In the bowl with the avocado, combine it with Greek yogurt, a squeeze of lime juice, and a pinch of salt and pepper. Mash with a fork until mostly smooth for the avocado crema.
Cooking
- Heat olive oil in a large skillet or frying pan over medium heat. Sauté the diced red onion for 3-4 minutes until softened and translucent.
- Add the minced garlic, chili powder, ground cumin, and smoked paprika to the skillet, cooking for 1 minute more until fragrant.
- Stir in the rinsed black beans and about 1/4 cup of water. Simmer for 5-7 minutes, using the back of a spoon to mash some of the beans against the side of the skillet to create a creamier, textured mixture. Season with salt, pepper, and additional lime juice to taste.
- While the beans are simmering, warm the corn tortillas in a dry skillet over medium-high heat for 15-20 seconds per side, or microwave briefly until pliable.
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