• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Black Bean Tacos with Avocado Cream

Black Bean Tacos with Avocado Cream

March 15, 2018 By Diane Smith 8 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
Black Bean Tacos with Avocado cream by plantbasedcooking.com

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.

Black Bean Tacos

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.

Instant Pot Refried 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.

Black Bean Tacos

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
Black Bean Tacos with Avocado cream by plantbasedcooking.com

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.

"Cooking with Certified Plantricious Guidelines" seal

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!

Black Bean Tacos
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

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
Prevent 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.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Comments

  1. Melissa

    May 12, 2018 at 2:19 pm

    Please tell me how many tacos is one serving for the black bean tacos with avocado cream . I know it says 4 servings and calls for I package corn tortillas, but that still doesn’t tell me how many is one serving . Depends on how many tortillas are in the pack . Thank you Meliss Sprayberry

    Reply
    • Diane Smith

      May 13, 2018 at 10:10 am

      Hi Melissa, thanks for your question. The serving size is 2 tacos. I’ll update the recipe to make that clearer.

      Reply
  2. Cindy Olen

    August 9, 2018 at 2:56 pm

    Please clarify the ingredient “1/2 cup plain non-dairy yogurt almond or cashew or homemade”. I do not eat dairy. Any suggestions for a substitute? Thank you.

    Reply
    • Diane Smith

      August 9, 2018 at 3:56 pm

      Hey Cindy, sorry it was confusing. It does say “non-dairy” but it’s hidden in so many words. Have you ever tried almond or cashew yogurt made without dairy? They’re pretty good, especially the Greek-style almond yogurt. I hope that helps.

      Reply
  3. AngelaKin

    February 7, 2022 at 7:52 am

    5 stars
    The Tacos looks really Yummy!!! Gonna try it for sure..

    Reply
    • Diane Smith

      February 7, 2022 at 12:14 pm

      Yay, I hope you enjoy them! 😻

      Reply
  4. Pat

    April 29, 2022 at 5:29 pm

    Can the cilantro be substituted with something else? We are not fans of cilantro. These look so delicious we want to try them.
    Thanks

    Reply
    • Diane Smith

      April 30, 2022 at 10:36 am

      The cilantro does add quite a bit of flavor but you can leave it out and it’ll still be a lovely avocado flavor. Perhaps parsley would work, but it’s such a different flavor.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

How to Log into the Freebie Library

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

How to Log into the Freebie Library

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking