Spicy Black Bean Tacos with Avocado Salsa
Smoky, spiced black beans folded into warm tortillas and topped with a fresh avocado salsa — a fast, budget-friendly meatless taco night that never leaves anyone missing the meat.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 2 cans black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1 lime, juiced
- Fresh cilantro for garnish
Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3-5 minutes.
Stir in minced garlic, cumin, chili powder, salt, and pepper, and cook for another minute until fragrant.
Add the rinsed black beans to the skillet and mash slightly with a fork. Cook for 5-7 minutes, stirring occasionally, until heated through.
In a separate bowl, combine diced avocado, tomato, red onion, lime juice, and cilantro to make the avocado salsa. Season with salt to taste.
To assemble the tacos, warm the corn tortillas in a dry skillet or microwave. Spoon the black bean mixture onto each tortilla and top with avocado salsa.
Serve immediately, garnished with extra cilantro if desired.