Black Bean Tacos with Avocado | @naturallyella

We have a dinner rhythm to most every week. Thursday nights are pizza night while Friday’s are often leftover vegetables tossed with pasta. Sometime earlier in the week is taco night. We make up guacamole and make homemade tacos or enchiladas. It may be one of my favorite dinner nights. These black bean tacos are an easy base when I need a quick dinner. These cooked black beans are a staple. I use them as I would refried beans, in everything from these tacos to black bean bowls. Just a few beans and spices- so quick and easy.

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Black Bean Tacos with Avocado | @naturallyella

Spiced Black Bean Tacos with Avocado and Goat Cheese

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Main Course

Description

Easy and fresh black bean tacos made from black beans and an easy spice blend then topped with fresh cilantro, avocado, and goat cheese.


Ingredients

Black Beans

  • 2 teaspoons olive oil
  • 1 clove garlic
  • 1 cup black beans (with liquid)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • Salt (to taste)

Tacos

  • 4 corn tortillas
  • 1 ripe avocado
  • 1 to 2 ounces goat cheese

Toppings

  • Minced red onion
  • Lime wedges
  • Hot Sauce
  • Cilantro

Instructions

  1. Place a small pot or skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for 1 to 2 minutes, just to until the garlic begins to brown. Place beans and liquid in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed. Taste and add salt as needed.
  2. Heat the tortillas until soft and cut the avocado into slices. Assemble the tacos with ¼ of the bean mixture, a few slices of avocado, a sprinkle of goat cheese, and desired toppings.

Notes

Tips & Tricks: The original recipe called for grilling the avocado (this version can be found here). I’ve found over the years that it wasn’t worth making another pan dirty. This new version reflects the updated, easier recipe.

I recommend making your black beans from dried beans and storing in the cooking liquid. It’s easier to control the sodium amount and flavor of the beans.

Stock up: get the pantry ingredients you will need: corn tortillas, black beans, avocado

Nutrition: see the information.


Nutrition

  • Calories: 677
  • Sugar: 3.2
  • Sodium: 109.6
  • Fat: 25.2
  • Carbohydrates: 91.6
  • Fiber: 25.2
  • Protein: 28.6
  • Cholesterol: 6.5

Black Bean Tacos

variations

These black bean tacos have been a staple in our weeknight dinners for years. The beans serve as an easy base for many other flavors, vegetables, and meals. This particular recipe is as about as simple as I go. Legumes, spices, and a fresh topping- you really can’t go wrong!

Lentils: If you don’t want to use black beans, cook black, brown, or green lentils with the spices listed above.

Greens: Add lettuce, arugula, or spinach to your tacos for an extra boost of greens.

Flavors: These beans make for wonderful quesadillas, enchiladas, or tostadas. These black bean tacos are just the beginning of what you can do!

Vegan: Leave the goat cheese out- these tacos are still great!

Black Bean Tacos with Avocado and Goat Cheese