"Vegan black bean tacos with avocado crema, garnished with cilantro and pickled red onions, displayed on a rustic wooden table with ingredients around"

Vegan Black Bean Tacos with Avocado Crema

/ Vegan Recipes / By

Vegan Black Bean Tacos with Avocado Crema

These vibrant, protein-packed tacos bring authentic Mexican flavors to your plant-based kitchen in just 30 minutes!

KEY INFO
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4 (8-10 tacos)
  • Calories: 320 per serving
  • Protein: 12g
  • Fat: 14g
  • Carbohydrates: 42g
  • Difficulty: Easy
  • Dietary: Vegan, Gluten-free (with corn tortillas)
EQUIPMENT NEEDED
  • Medium skillet
  • Blender/food processor (or fork for manual mashing)
  • Spatula
  • Mixing bowls
  • Measuring spoons
INGREDIENTS
Black Bean Filling:
  • 2 cans (15 oz/425g each) black beans, drained and rinsed
  • 1 medium onion, diced (about 1 cup/160g)
  • 2 garlic cloves, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) chili powder
  • ½ cup (120ml) vegetable broth
  • 1 lime, juiced

Avocado Crema:
  • 1 ripe avocado
  • ½ cup (120ml) unsweetened plant-based yogurt
  • 1 jalapeño, deseeded (optional)
  • 1 tbsp (15ml) lime juice
  • Salt to taste

For Assembly:
  • 8-10 corn tortillas
  • Fresh cilantro
  • Pickled red onions (optional)
  • Shredded lettuce
  • Lime wedges
METHOD
  1. Heat skillet over medium heat with a splash of oil
  2. Sauté diced onion for 3-4 minutes until translucent
  3. Add minced garlic, cook for 30 seconds until fragrant
  4. Stir in cumin and chili powder, toast for 30 seconds
  5. Add black beans and broth, simmer for 5 minutes
  6. Gently mash some beans while cooking (leave some whole for texture)
  7. While beans cook, blend all avocado crema ingredients until smooth
  8. Warm tortillas in a dry skillet for 30 seconds per side
  9. Assemble tacos: tortilla → beans → crema → toppings

Corn tortillas being filled with mashed black beans and garnished with avocado crema, pickled red onions, and fresh cilantro on a rustic wooden table.

CRUCIAL TIPS
  • Don’t overmash the beans – aim for a 60/40 mashed/whole ratio
  • Keep avocado crema thick enough to spread but not runny
  • Warm tortillas just before serving to prevent cracking
  • If crema is too thick, thin with a splash of water or lime juice
STORAGE & VARIATIONS
Storage:
  • Beans: refrigerate up to 4 days
  • Crema: use within 2 days (may darken slightly)
  • Store components separately
Common Mistakes:
  • Don’t skip warming the tortillas
  • Never oversalt the beans (taste after cooking)
  • Avoid overcooking (beans should remain slightly saucy)
Variations:
  • Swap black beans for pinto beans
  • Add roasted sweet potato cubes
  • Include pickled jalapeños for extra heat
  • Try with chipotle sauce for smokiness

Remember: The key to great vegan tacos is balancing textures and ensuring each component is well-seasoned!