Best 3 Avocado And Black Bean Tacos Recipes

Avocado and black bean tacos are a delicious and satisfying dish that can be enjoyed for lunch or dinner. They are easy to make and can be customized to your liking. With the right ingredients and a little bit of time, you can create a flavorful and healthy meal that will surely impress your family and friends.

Here are our top 3 tried and tested recipes!

AVOCADO AND BLACK BEAN TACOS

Avocado and Black Bean Tacos image

These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 9

Ingredients

1/2 avocado
1/2 minced clove garlic
1 tablespoon lime juice
Dash cumin
Coarse salt and freshly ground black pepper
2 corn tortillas
1/2 cup thinly sliced kale
1/4 cup cooked black beans
2 tablespoons toasted sunflower seeds

Steps:

In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.
Toast tortillas over a gas burner, turning, until lightly charred. Divide avocado mixture between tortillas and top with kale, beans, and sunflower seeds. Season with salt.

Nutrition Facts : Calories 418 g, Fat 21 g, Fiber 15 g, Protein 12 g, SaturatedFat 3 g, Sodium 386 g

BLACK BEAN AND AVOCADO TACOS

Black Bean and Avocado Tacos image

I love the flavor combination of black beans and avocado! Using reduced fat sour cream and cheese, a serving of 2 tacos is 11 points (WW).

Provided by Halcyon Eve

Categories Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans black beans
12 corn tortillas
2 ripe avocados, peeled, pitted, and sliced into thin wedges
3/4 cup nonfat sour cream
3/4 cup salsa
1 bunch cilantro leaf, rinsed and patted dry (optional)
shredded lettuce
shredded cheese
chopped onion
hot sauce

Steps:

Drain beans, reserving 1/2 cup of liquid. Rinse beans and drain again.
Combine beans and reserved liquid in a small saucepan and heat over medium heat until simmering. Simmer 4-5 minutes or until heated through. Cover and set aside to keep warm.
Meanwhile, heat a nonstick griddle over medium heat. Warm each tortilla on the griddle for about 1 minute each side, or until hot but still soft. Place on plate in oven to keep warm. Continue until all the tortillas are heated. Cover plate of tortillas with foil.
To serve, spoon some beans down center of hot tortilla. Place a few slices of avocado along the beans. Add any other garnishes as desired, such as cheese or lettuce. Top with a tbsp each of sour cream and salsa and a few leaves of cilantro, if desired. Fold up and eat while still hot.

BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS

Black Bean Tacos With Avocado and Spicy Onions image

Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.

Provided by Melissa Clark

Categories dinner, weekday, tacos, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 lime
1 small red onion or large shallot, thinly sliced
1 jalapeño, seeded and thinly sliced
Large pinch of fine sea salt
Small pinch of granulated sugar
2 tablespoons olive oil, plus more as needed
1 large onion, chopped
1/2 cup diced red or green bell pepper
2 garlic cloves, minced
1 jalapeño, seeded and minced
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
Fine sea salt
Corn tortillas, warmed
1 avocado, peeled, pitted and sliced
Fresh cilantro, salsa and sour cream, for garnish (optional)

Steps:

Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

Tips:

Use fresh, ripe avocados. This will ensure that your tacos are creamy and flavorful.
If you don't have any black beans on hand, you can substitute another type of bean, such as pinto beans or kidney beans.
Be sure to rinse and drain the black beans before using them.
You can add other vegetables to your tacos, such as chopped tomatoes, onions, or bell peppers.
If you like spicy food, you can add a diced jalapeño pepper to the salsa.
Serve your tacos with your favorite toppings, such as sour cream, guacamole, or salsa.

Conclusion:

Avocado and black bean tacos are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to get your daily dose of fruits and vegetables. With a few simple ingredients, you can create a tasty and satisfying taco that the whole family will enjoy. So next time you're looking for a quick and easy meal, give avocado and black bean tacos a try. You won't be disappointed!