Avocado Black Bean Tacos
These vibrant avocado black bean tacos are a satisfying vegetarian meal packed with plant-based protein, healthy fats, and bold Mexican flavors. They come together in just 15 minutes making them the perfect quick weeknight dinner.
Quick and hearty vegetarian tacos filled with spiced black beans, fresh avocado, and tangy salsa.
Nutrition per serving
Ingredients
Base
Protein
Topping
Seasoning
Instructions
Warm the Tortillas
Heat the corn tortillas directly over a gas flame or in a dry skillet over medium heat for about 30 seconds per side until warm, pliable, and slightly charred in spots.
Season the Black Beans
Add the drained black beans to a small saucepan over medium heat. Add the cumin, a pinch of salt, and the lime juice. Stir and heat through for about 3 to 4 minutes until warm and fragrant.
Slice the Avocado
While the beans heat, halve the avocados, remove the pits, and slice the flesh lengthwise into thin slices. Fan the slices out for easy assembly and sprinkle with a little extra lime juice to prevent browning.
Assemble and Serve
Layer each warm tortilla with a spoonful of seasoned black beans followed by avocado slices and a generous spoonful of pico de gallo. Serve immediately with extra lime wedges on the side.
Substitutions
Common mistakes
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