Black Bean Tacos

September 04, 2014

Taco Tuesday just got easier at home, with these black bean tacos. Loaded with protein and fiber they are very filling but won’t weigh you down. If you love spicy foods, add a little crushed red pepper or chipotle seasoning to the black bean mixture. Serve with avocado sauce, corn tortillas or gluten free Siete Almond tortillas and be the envy of your neighborhood.

Tip: Bean mixture: about 5 minutes to cook; Avocado sauce: about 10 minutes or less (but worth it).



15 minutes


Dinner, Quick


Mexican, Vegetarian


4 people


1.Two 15 oz. cans black beans, drained and rinsed
2.1 cup salsa (we used Picante)
3.1 teaspoon cumin
4.1 clove garlic
5.Siete Almond or corn tortillas
6.Toppings of your choice: lettuce, tomato, onion, red peppers, etc

Avocado Sauce

1.½- ¾ ripe avocado
2.¾ cup cilantro, stems removed
3.Juice from 1 lime
4.1 clove garlic
5.1 tablespoon olive oil
6.1 teaspoon organic raw honey
7.1/8 teaspoon salt



Prepare Avocado Sauce.

In a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and adjust seasonings if desired.

If sauce seems too acidic from the lime juice, add a little more avocado to taste. Set aside, or refrigerate if making ahead of time.


Cook Black Beans.

In a non-stick pan over medium heat, add black beans, salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through.


Prep Toppings.

While the beans are heating, chop and prepare your toppings of choice.


Prepare Tortillas.

Once the beans finish cooking, heat tortillas in a pan, on a griddle, or microwave. To microwave tortillas, place 5 or less tortillas on a microwave safe plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through.


Assemble the Tacos.

Spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.


Adapted from The Garden Grazer

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