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Crispy Black Bean Tacos With Avocado Cream Sauce

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Crispy Black Bean Tacos With Avocado Cream Sauce


for 8 servings


  • 3 tablespoons olive oil, divided
  • ½ medium white onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • salt and pepper, to taste
  • 2 cups black beans, cooked
  • ½ cup vegan cheese (50 g), grated, optional


  • 8 corn tortillas

Avocado cream sauce:

  • 2 ripe avocados
  • 1 fresh jalapeño, de-seeded
  • ¾ cup fresh cilantro (30 g)
  • 4 tablespoons lime juice
  • 3 cloves garlic
  • ¼ cup olive oil (60 mL)
  • 1 teaspoon salt
  • ¼ cup water (60 mL)

Nutrition Info

    Calories 307
    Fat 21g
    Carbs 26g
    Fiber 7g
    Sugar 1g
    Protein 4g

Estimated values based on one serving size.


  1. Filling:
  2. Heat 1 tbsp of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.
  3. Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
  4. Tacos:
  5. Once the filling is mixed together, add about ½ - 1 more tbsp of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds.
  6. Then, scoop about 3-4 tbsp of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
  7. Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.
  8. Serve these black bean tacos warm with a side of vegan avocado cream sauce (instructions below).
  9. For The Avocado Sauce
  10. First, slice and de-seed your jalapeño. Then, de-pit the avocados and scoop out the flesh into a high-speed blender or food processor. Add the rest of the ingredients in except the olive oil and water.
  11. Blend on high until you achieve a smooth consistency, stopping to scrape down the sides as needed. Turn back on to low-medium and add in the olive oil slowly.
  12. Taste and adjust the seasonings to your preferences. Add jalapeño for more kick, water to thin, lime juice for more tang, or salt to bring out the flavors. Enjoy!

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