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Crispy Black Bean Tacos: Easy Fresh Avocado & Lime Crema Recipe

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These crispy black bean tacos are filled with spiced, mashed beans, creamy avocado, and a tangy lime crema, all tucked inside golden fried tortillas. Quick to make and endlessly customizable, they’re perfect for family dinners, game nights, or solo comfort food cravings.

Ingredients

Scale
  • 2 cans black beans (15 oz each), drained and rinsed
  • 2 tablespoons olive oil (or avocado oil)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • Juice of 1/2 lime (about 1 tablespoon)
  • 8 small flour tortillas (6-inch, or corn tortillas for gluten-free)
  • 1/4 cup vegetable oil (for frying)
  • 1 cup shredded lettuce (optional)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)
  • 2 ripe avocados, sliced or diced
  • Pinch of salt
  • Juice of 1/2 lime
  • 1/2 cup sour cream (or Greek yogurt, or dairy-free coconut yogurt)
  • Zest of 1 lime
  • Juice of 1 lime (about 2 tablespoons)
  • Salt to taste
  • Fresh cilantro, chopped (optional garnish)
  • Thinly sliced radishes (optional garnish)
  • Hot sauce (optional garnish)

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  2. Add chopped onion and sauté until soft and translucent, about 3 minutes.
  3. Stir in minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
  4. Add drained black beans. Mash about half with a potato masher or fork, leaving some whole for texture.
  5. Squeeze in juice of half a lime; stir well. Taste and adjust seasoning. Beans should be thick but moist—add a splash of water if too dry.
  6. In a small bowl, combine sour cream (or Greek yogurt), lime zest, lime juice, and a pinch of salt. Mix until smooth and creamy. Taste and adjust lime or salt as needed.
  7. Slice or dice avocados. Toss gently with salt and juice of half a lime. Cover tightly if making ahead.
  8. Lay out tortillas. Spread a generous spoonful of black bean filling onto half of each tortilla. Top with shredded cheese, if using. Fold tortillas in half, pressing gently to seal.
  9. Heat 1/4 cup vegetable oil in the skillet over medium-high heat. Once oil is hot, add tacos in batches, pressing gently to flatten.
  10. Cook 2-3 minutes per side until golden brown and crispy. Transfer cooked tacos to a plate lined with paper towels.
  11. Open tacos slightly and fill with avocado slices, lettuce, and a drizzle of lime crema.
  12. Garnish with cilantro, radishes, or hot sauce as desired. Serve immediately for maximum crunch.

Notes

Don’t overfill tacos for best crunch. Use corn tortillas for gluten-free and plant-based cheese/yogurt for vegan. Fry in batches and keep oil at medium-high heat. Toothpicks can help keep tacos closed while frying (remove before serving). Mash beans ahead for faster prep. Customize toppings and spice level to taste.

Nutrition

Keywords: black bean tacos, crispy tacos, avocado, lime crema, vegetarian tacos, easy dinner, Mexican, gluten-free option, dairy-free option, weeknight meal

Find it online: https://emmayum.com/crispy-black-bean-tacos-easy-fresh-avocado-and-lime-crema-recipe/