Spicy Avocado and Black Bean Tacos

Name: Spicy Avocado and Black Bean Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 jalapeño, seeded and diced; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp chili powder; 1 can (15 oz) black beans, drained and rinsed; 1/4 cup water; Salt and pepper to taste; 2 ripe avocados, peeled and sliced; Juice of 1 lime; 1/4 cup fresh cilantro, chopped; 8 small corn tortillas; 1/2 cup crumbled cotija cheese (optional); 1/2 cup sliced radishes; 1/4 cup diced red onion; 1/2 cup salsa; Lime wedges for serving

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

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If you're looking for a quick, satisfying meal with a kick, these Spicy Avocado and Black Bean Tacos are your ticket to flavor town. Perfect for weeknights, they blend creamy avocados with spicy black beans, all wrapped in warm corn tortillas.

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Ingredients for Spicy Avocado and Black Bean Tacos

Olive oil forms the base for sautéing, bringing a rich flavor to the dish. Onion and garlic provide a savory depth that complements the spices. The jalapeño adds a spicy kick, adjustable to your heat preference. Cumin, paprika, and chili powder create a smoky, robust spice mix that infuses the black beans with warmth and flavor. Black beans are the heart of the tacos, offering protein and substance. Avocados add creaminess and a fresh contrast to the spiced beans. Finally, cotija cheese, radishes, and red onion provide texture and a pop of color, while lime juice and cilantro bring brightness to the dish.

Tips & Tricks

Adjust the spice level by keeping or reducing jalapeño seeds.
For a vegan option, skip the cotija cheese or replace it with a vegan cheese.
To prevent tortillas from cracking, warm them thoroughly before assembling.

Serving Suggestions

These tacos pair wonderfully with a side of Mexican rice or a simple corn salad. For a refreshing drink, consider serving with a homemade margarita or an iced hibiscus tea.

Frequently Asked Questions

Can I use flour tortillas instead of corn?: Absolutely! Flour tortillas work well if you prefer a softer texture.
What if I don’t have cotija cheese?: You can substitute with feta cheese or skip it for a dairy-free option.
How do I store leftovers?: Store the bean mixture and toppings separately in the fridge for up to 3 days. Assemble tacos fresh when serving.

Spicy Avocado and Black Bean Tacos Recipe Walkthrough

Begin by heating your olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic, letting them cook until the onion turns translucent, about five minutes. This is where your kitchen starts to smell amazing.

Next, add the jalapeño, cumin, paprika, and chili powder to the skillet. Stir them around for about two minutes until the spices release their fragrance and meld with the onion and garlic.

Now, stir in the black beans and pour in the water. Season everything with a bit of salt and pepper. Let this mixture cook until the beans are warmed through and the mix thickens slightly, around five minutes.

While the beans are cooking, prepare your avocados. In a small bowl, gently toss the avocado slices with lime juice and cilantro. This keeps the avocado fresh and vibrant.

Warm your corn tortillas either in a dry skillet over medium heat or pop them in the microwave for a few seconds until they're pliable.

With everything ready, assemble your tacos. Place a spoonful of the black bean mixture onto each tortilla, followed by a few slices of avocado. If you're using it, sprinkle some cotija cheese on top, then add radish slices and a bit of red onion for crunch.

Finish with a dollop of salsa and serve with lime wedges for an extra citrusy zing.

Why You'll Love This Recipe

Quick and easy to make in under 30 minutes.
Uses pantry staples and fresh ingredients.
Vegetarian-friendly and can be made vegan.
Customizable heat level to suit your taste.

Ingredients

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 jalapeño, seeded and diced

1 tsp ground cumin

1 tsp paprika

1/2 tsp chili powder

1 can (15 oz) black beans, drained and rinsed

1/4 cup water

Salt and pepper to taste

2 ripe avocados, peeled and sliced

Juice of 1 lime

1/4 cup fresh cilantro, chopped

8 small corn tortillas

1/2 cup crumbled cotija cheese (optional)

1/2 cup sliced radishes

1/4 cup diced red onion

1/2 cup salsa

Lime wedges for serving

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.

2. Add the jalapeño, cumin, paprika, and chili powder to the skillet. Cook for another 2 minutes until the spices are fragrant.

3. Stir in the black beans and water, and season with salt and pepper. Cook until the beans are heated through and the mixture thickens, about 5 minutes.

4. In a small bowl, toss the avocado slices with lime juice and cilantro.

5. Warm the corn tortillas in a dry skillet or microwave.

6. Assemble the tacos by placing a spoonful of the black bean mixture onto each tortilla, followed by avocado slices, cotija cheese, radishes, and red onion.

7. Top with salsa and serve with lime wedges on the side.

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