Healthy Black Bean Tacos with Avocado Cilantro Lime Crema

These are adjusted from my Black Bean Lentil Tacos that we love to such an extent. However, made significantly quicker since there are no lentils to cook! It’s an ideal weeknight dinner. Also, since I’m continually attempting to discover a reason to make my velvety cilantro-lime dressing, I did a variety of it to sprinkle on top. Unadulterated taco scrumptiousness!

I love very quick, simple dinners stuffed with season, and these unquestionably fit the bill. The dark bean blend is made shortly with simply dark beans, salsa, and cumin. Basic, yet overflowing with enhance. On the off chance that you have a couple of additional minutes, you can even saute some diced onion and minced garlic in the dish before including the dark beans. Or on the other hand on the off chance that you like a smoky kick, chipotle is incredible. Expectation you appreciate them too!

Tip: we’ve likewise made these significantly quicker without the cilantro-lime sauce, utilizing tomatoes and guacamole as the fixings. Supper prepared in less than 10 minutes? Challenge! Can’t beat that!

Healthy Black Bean Tacos

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Recipe by thegardengrazer Course: MainCuisine: Gluten-Free, Mexican, Oil-Free Option, VeganDifficulty: Easy


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Healthy Black Bean Tacos just got a whole lot more exciting! These are loaded with flavor, they’re a breeze to prepare and the filling only needs to cook for 5 minutes!


  • Two 15 oz. cans black beans

  • 1 cup salsa

  • 1 tsp. cumin

  • Corn tortillas

  • Lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, dairy-free cheese, etc.

  • 1/2 ripe avocado

  • 3/4 cup cilantro (stems removed)

  • Juice from 1 lime

  • 1 clove garlic

  • 1 Tbsp. olive oil (omit for oil-free)

  • 1 tsp. agave (or other sweetener)

  • 1/8 tsp. salt


  • Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside, or refrigerate if making ahead of time.
  • In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling.)
  • While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.
  • 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.


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