Easy Black Bean Tacos with Avocado Salsa (25 Minutes)
Smoky, spiced black beans folded into warm corn tortillas and crowned with a fresh, chunky avocado salsa. Built mostly from pantry staples and ready in about 25 minutes, this thrifty meatless taco night is vegan, gluten-free, and so satisfying nobody misses the meat.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Ingredients
- 2 (15 oz) cans black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 8 corn tortillas
- 1 ripe avocado, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions
- 1
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, 3-5 minutes.
- 2
Stir in the garlic, cumin, chili powder, salt, and pepper and cook 1 more minute until fragrant.
- 3
Add the rinsed black beans and mash slightly with a fork. Cook 5-7 minutes, stirring occasionally, until heated through.
- 4
In a separate bowl, combine the diced avocado, tomato, red onion, lime juice, and cilantro to make the avocado salsa. Season with salt.
- 5
Warm the corn tortillas in a dry skillet or microwave. Spoon the black bean mixture onto each tortilla, top with avocado salsa, and garnish with extra cilantro. Serve immediately.