These super easy spicy black bean tacos with healthy avocado cream sauce are always a crowd-pleaser and come together in less than 30 minutes.
They're so tasty and make for a healthier version of the classic. Try these tacos with corn tortillas or flour tortillas, and add my creamy, dreamy avocado cream sauce as a garnish.
What can you eat with black beans? You can eat black beans with a veggie dish like black bean and sweet potato salad, puree them for a dip, or add them to your favorite Mexican-inspired meals, like tostadas and tacos.
This yummy black bean taco recipe can be topped any way you'd like. Choose your flavor adventure.
I like to put a few topping options out in small bowls and let everyone build their own, but I encourage everyone to top their taco with the healthy avocado cream sauce I included in the printable recipe card below—it's delicious!
Black Bean Taco Filling
You need a few simple ingredients for black bean tacos:
- Black beans: Can't have black bean tacos without black beans. You can use any beans in this dish, but we like black beans.
- Poblano pepper: Poblano pepper adds great flavor to your tacos, and will give you a boost of vitamin A, iron, calcium, and potassium. Most poblanos are mild-to-medium heat. Add a jalapeno to make these extra spicy, or switch to a bell pepper for mild tacos.
- Onion: Red, white, or yellow onion all works here. Not only are onions full of vitamins and fiber, but they add essential flavor and texture to black bean tacos.
- Fresh garlic: Far better for you than garlic powder, fresh garlic can be chopped, grated, or pressed to your liking to release its sulfur compounds. Beyond a savory flavor, garlic also provides a boost for the immune system. Some studies show that it can potentially regulate blood pressure and cholesterol levels as well.
- Seasonings: I use a little chili powder, ground cumin and salt to season the black beans, and always include a dash of vinegar-based hot sauce or lime juice because the acidic element brings balance to everything.
- Corn tortillas: Corn tortillas are fantastic with black bean tacos, but flour tortillas, almond flour tortillas, or any wrap of your choice also works.
Are black beans healthy? Black beans are very healthy. They’re high in fiber and protein, cholesterol-free, and naturally low-fat. They’re also easy to sneak into all kinds of recipes that you likely already have in the regular rotation, perfect inside dishes or as a meatless main dish.
With the creamy-rich sauce and so many healthy ingredients, it’s easy to fall for this delicious black bean taco dish.
There are many perks and variations in these spicy black bean tacos. Here are a few notes to help you get the most out of this tasty dish.
- This recipe is flexitarian-friendly, with no meat involved. In fact, Greek yogurt is the only non-vegan item, as it contains dairy.
- The level of heat here is up to you. Poblano peppers have a mild to moderate heat index. Use just the poblano here for a mild-to-medium spice, and add a jalapeno to make them spicy. If you're sensitive to heat, skip the poblano and jalapeno and use a red bell pepper instead.
- The avocado cream sauce is so versatile! It can be used in place of sour cream or as a garnish in many other recipes, particularly Mexican-inspired ones. I use plain Gree yogurt to make it, but you can use vegan yogurt to make yours vegan if you prefer.
- The sauce and taco filling can both be stored in the refrigerator in a glass, airtight container for up to 3 days. However, I can almost guarantee that they won’t last that long.
- If you have a meat lover in the house, you could add in a little Instant Pot Shredded Chicken for a hearty twist.
As far as toppings go, I’ve listed my personal favorite garnishes in the recipe below, but you can use so many different veggies for variety. It can be fun to experiment with taco toppings—but I never skip this sauce!Print
Add a kick to your weeknight dinner with these black bean tacos, and discover one of my favorite sauces to swap for sour cream. This recipe makes enough for 6 tacos and is easily doubled or tripled.
- 2 teaspoons extra virgin olive oil
- ½ white or yellow onion, diced
- 1 medium poblano pepper, seeds and ribs removed, diced
- 1 small jalapeno pepper, seeds and ribs removed, diced (leave out for mild or medium, this will make this dish spicy-hot)
- 2 cloves garlic, finely chopped, grated, or pressed
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (15-ounce) can of black beans, drained and rinsed
- ½ teaspoon Cholula hot sauce (or your favorite vinegar-based hot sauce)
- 1 lime, cut into wedges
- ¾ teaspoon sea salt
- 6 tortillas of your choice
Topping ideas (choose 2-4):
- Healthy avocado cream sauce (see below)
- Shredded cabbage or lettuce
- Chopped fresh cilantro
- 1 lime, cut in half, half used in the cream sauce below, the other half cut into wedges for serving
- Grape tomatoes, halved (or pico de gallo)
- Fresh salsa
- Fresh guacamole
Optional Avocado Cream Sauce:
- ½ cup plain Greek yogurt
- ½ ripe avocado, pit removed and flesh scooped out
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- ¼ teaspoon sea salt
- Heat olive oil on the stovetop in a saute pan over medium heat. Add onion, poblano pepper, and a pinch of salt, then saute until softened (about 5 minutes).
- Add garlic, chili powder, and cumin, sauteing for 2 more minutes, lowering the heat if the garlic starts to brown.
- Add black beans, hot sauce, salt, and ¼ cup of water. Cover, and cook over a medium simmer for 10-15 minutes until the black beans are heated through and the water has evaporated.
- Build your tacos as you like them, we like a tortilla, scoop of filling, shredded cabbage, tomatoes, and avocado cream sauce.
To Make The Cream Sauce:
- Place all ingredients in a blender or food processor and blend until creamy. (Alternatively, place all ingredients in a bowl and blend with an immersion blender until creamy).
- Drizzle on top of your other favorite taco garnishes.
- My favorite taco combination is a corn tortilla heated in a dry skillet until it's soft, 3 big tablespoons of the black bean taco filling, shredded cabbage, tomatoes, and 1 tablespoon of my Healthy Avocado Cream Sauce. I also love to use my homemade salsa with these.
- Most poblano peppers have a mild-to-medium heat. If you like mild tacos, use red bell pepper instead of the poblano for even less heat.
- If you like things extra spicy, add a fresh chopped jalapeño to the taco filling along with the poblano.
- The avocado cream sauce can be used anywhere you’d typically use sour cream, like my sheet pan nachos.
- Store your sauce and taco filling in the fridge in an airtight container for up to 3 days.
- Calories: 407
Keywords: Black Bean Tacos