BeansMain DishVegan/Plant based Recipes

Black Bean Tacos with Avocado Cream

In this week’s recipe, we’re bringing to your kitchen the vibrant flavors of Mexican cuisine with our recipe for Black Bean Tacos with Avocado Cream.

This dish is a delightful blend of hearty black beans seasoned with aromatic cumin, oregano and paprika, then combined with the tangy zest of fire-roasted tomatoes. Nestled in soft corn tortillas, the beans are beautifully complimented by the fresh crunch of diced red onion, ripe tomatoes, and crisp romaine lettuce. The crowning glory of these tacos is the lusciously smooth avocado cream, adding a touch of indulgence to this wholesome meal. Whether you’re a vegan, vegetarian, or just a lover of good food, these tacos are sure to become a favorite in your home.

Be sure to check out The Plant-Based Plate Shift for an easy 12 step system to make transitioning to a plant based diet effortless.

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Black Bean Tacos with Avocado Cream

Course Main Course, Sauces and Seasonings
Cuisine gluten free, Mexican, No Oil, Tex Mex, Vegan, vegetarian
Keyword avocado dressing, black beans, tacos, texmex vegan, vegan tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 337kcal
Author Lucia Tiffany MPH


  • 1 Package Corn Tortillas Organic Preferred – 8 count
  • 15 oz. Black Beans drained and rinsed (1 can or 1½ cups cooked)
  • 1 cup Tomatoes canned, fire roasted (preferred)
  • ½ tsp. ground cumin
  • ½ tsp. oregano
  • ¼ tsp. Garlic granulated
  • ½ tsp. Sweet paprika
  • Salt to taste


  • ½ cup Red Onion Diced
  • 2 cups Tomatoes Diced
  • 4 cups Romaine lettuce diced (or finely shredded cabbage)
  • Mild Salsa optional


  • Heat the black beans with the cumin and other seasonings, 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 to taste.
  • To prepare the tacos, place about 1/4 cup of the black beans into each taco shell. Top with avocado cream (recipe in notes), diced tomatoes, red onion, lettuce, and salsa.


Avocado Cream
1/2 medium avocado, peeled
1/2 cup plain non-dairy yogurt, unsweetened (Silk brand)
1 cup chopped cilantro
1 Tbs. lime juice (or to taste)
¼ tsp. Salt, or 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 to taste.


Serving: 0.25of the recipe | Calories: 337kcal | Carbohydrates: 66g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 956mg | Fiber: 17g | Sugar: 5g | Vitamin A: 5355IU | Vitamin C: 19mg | Calcium: 135mg | Iron: 5mg
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