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.
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:
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
- 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
Vegan Black Bean Tacos with Avocado Cream
- Measuring Cups and Spoons
- 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
- 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
- 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.
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
Hi Melissa, thanks for your question. The serving size is 2 tacos. I’ll update the recipe to make that clearer.
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.
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.
The Tacos looks really Yummy!!! Gonna try it for sure..
Yay, I hope you enjoy them! 😻
Can the cilantro be substituted with something else? We are not fans of cilantro. These look so delicious we want to try them.
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.