black bean tacos
crispy vegetarian black bean tacos with cheese and avocado lime crema
- prep
- 15 min
- cook
- 20 min
- total
- 35 min
- serves
- 4
intro
you will love these high-protein, high-fiber black bean tacos 🤍 plus, they microwave well!
ingredients
- 1 can black beans, half of liquid drained
- 1 small white onion, diced
- 1 garlic clove, chopped
- 1 tbsp tomato paste
- 1 tsp salt
- pinch cayenne pepper
- 1 tsp cumin
- 1 tbsp freshly squeezed lime juice
- 8 corn tortillas, room temperature
- ½ cup shredded cheddar + Monterey Jack cheese
- fresh cilantro, for garnish (optional)
avocado lime crema
- ½ cup Greek yogurt
- ½ cup water
- 1 ripe avocado
- ¼ cup fresh cilantro
- juice from 1 lime
- 1 garlic clove
- salt + pepper, to taste
let's make it
- 01
heat olive oil in a skillet over medium heat. add onion, garlic + salt and sauté until softened, ~5 minutes
- 02
add black beans, tomato paste, cumin + cayenne and cook for 5–8 minutes, until thickened
- 03
lightly mash the beans, then stir in lime juice and keep warm over low heat while making the crema
- 04
add Greek yogurt, water, avocado, cilantro, lime juice, garlic, salt + pepper to a blender and blend until smooth
- 05
warm a skillet over medium heat. add a tortilla, spoon the black bean mixture onto one half + top with shredded cheese. fold in half and cook for ~30 seconds per side, until golden and the cheese is melted. repeat with remaining tortillas
- 06
top with fresh cilantro and serve with avocado lime crema & enjoy
notes
- — let the tortillas come to room temperature for ~1 hour before assembling so they're less likely to crack when folded.
