Black Bean Tacos with Avocado Cream

Cinco de Mayo is around the corner and fixing dinner doesn’t get much easier than this Black Bean Tacos with Avocado Cream plant-based recipe.Especially, if you’ve just made a pot of fresh beans but you can use canned beans too.

I like Eden Brand because they make their cans without the BPA lining. I usually keep several cans of beans on hand but I must say, the fresh ones are pretty awesome! I eat beans almost EVERY day.

You don’t have to use just black beans, pinto works great but black beans are recommended. Afraid of cooking beans from scratch? Here’s my recipe for Instant Pot black beans which are super fast to make if you don’t have canned.

Dr. Fuhrman recommends that you eat 1/2 cup per day. But also recently Dan Buettner, who knows about the world’s longest-lived people, recommends 1/2 – 1 cup per day.

They are in most every longevity diet (that is the diets of people who live the longest). Fiber is your friend. Check out my other black bean inspired plant-based recipes such as Black Bean Brownies, Black Bean Soup with Sweet Potatoes, or Black Bean Mushroom Burgers

Kick it up a notch more and try my recipe for Easy Instant Pot Refried Pinto Beans.

Avocado Cream

This is a delightful addition to these Black Bean tacos. It is creamy and smooth, you’ll even enjoy it as a dip for veggies! I use my Homemade Soy Yogurt, but you can also use store-bought.

It doesn’t get easier than this for these plant based tacos. Take the avocado, yogurt, cilantro, lime juice and seasonings and toss into a food processor. Process until the cilantro is finely minced, add salt and pepper to taste, and thin with a bit of water, if needed.

One thing that is great about plant based recipes such as these black bean tacos is you can get creative with toppings. Try the tacos with pico de gallo, jalapeños, marinated chipotle peppers or chopped cilantro.

Have a look at these mexican and plant based taco recipes:

• Roasted Veggie Enchiladas
• Mexican Rice Salad
• Vegan Chiles Rellenos
• Mushroom Veggie Tacos

You’ll love how flexible this dish is!

Green onions are delicious too. If you have some time you should make homemade salsa. This dish has so few ingredients that you want the ingredients you use to be high quality.

If you’re looking for a fast and easy to make meal you must try this plant based black bean tacos recipe.

This recipe is Certified Plantricious because it meets the following guidelines.

The Trusted Seal for
Plant-Based Nutrition

• Must be whole food plant-based, contains no animal products
• May be minimally processed
• No added oil
• No added sugars
• No artificial additives or preservatives
• Sodium (mg) to Calories ratio, 1 ≤ 1
• Total Fiber to Calories, 2g ≥ 100 calories

I’d love to hear your feedback in the comments below for this Black Bean Tacos recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Print Recipe

3.74 from 56 votes

Vegan Black Bean Tacos with Avocado Cream

This quick and easy taco recipe is great for a lunch when you have little time or when you want something simple and delicious. Get creative with toppings to make a unique flavor profile. Loaded with protein you won’t feel deprived with this flavor packed dish.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Servings: 4 servings

1/21x2x3x

Equipment

• Colander
• Measuring Cups and Spoons
• Cutting board
• Knife
• Lemon Squeezer
• Stainless Steel Pot Set
• Food Processor

Ingredients

• 1 package corn tortillas Mi Rancho - 8 count
• 1 15 oz. can black beans drained and rinsed (or 1 1/2 cups homemade)
• 1 cup fire roasted tomatoes
• 1/2 tsp ground cumin
• 1 tsp chili powder
• sea salt and pepper to taste
• 1/2 cup red onion diced
• 2 cups tomatoes diced
• 4 cups romaine lettuce diced , or cabbage
• hot sauce

Avocado Cream

• 1/2 medium avocado seeded and peeled
• 1/2 cup plain non-dairy yogurt unsweetened
• 1 cup cilantro you can include some of the stems
• lime juice 1/2-1 medium lime
• 1/4 tsp cumin
• 1 clove garlic rough cut
• 1-2 Tbl water

Cook ModePrevent your screen from going dark

Instructions

• Heat the black beans with the cumin, chili powder, and fire-roasted tomatoes in a saucepan for several minutes until heated through. You can mash a few of them with the back of your spoon if you wish. Salt and pepper to taste.
• For the avocado cream, add the avocado, yogurt, cilantro, lime juice, cumin and garlic to a food processor and process until the cilantro is finely minced. To thin the sauce add 1-2 tablespoons water. This will help to spread it over the tacos. Add salt and pepper to taste.
• For soft tacos, wrap the corn tortillas in foil and heat in a 300° oven for a few minutes or wrap them in a damp paper towel and microwave until they are softened. If you prefer, put them into a toaster oven and toast until your desired crispness.
• To prepare the tacos, place about 1/4 cup of the black beans into each taco shell. Top with avocado cream, diced tomatoes, red onion, lettuce, and hot sauce.

Notes

Nutrition

Nutrition Facts

Vegan Black Bean Tacos with Avocado Cream

Amount per Serving

Calories

304

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

0.5

g

3

%

Sodium

 

202

mg

9

%

Carbohydrates

 

35.8

g

12

%

Fiber

 

11

g

46

%

Sugar

 

8.6

g

10

%

Protein

 

11

g

22

%

Vitamin A

 

450

IU

9

%

Vitamin C

 

99

mg

120

%

Calcium

 

410

mg

41

%

Iron

 

3.6

mg

20

%

* Percent Daily Values are based on a 2000 calorie diet.

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