Black Bean Tacos & Avocado Lime Sauce

Black Bean Tacos & Avocado Lime Sauce

Tacos!! I love Mexican cuisine, and when you have a group of people together that all eat differently then a taco bar is the perfect meal to please the omnivore and herbivore alike as well as little kiddos if you have any. My boys will down a bowl of re-fried beans in a second and they love it.

This black bean taco recipe from FoodLove has turned into one of my favorite bean recipes of all time, I’m being serious! I put it on tacos, burritos, nachos, quinoa bowls, taco salads or even by itself with some sweet potatoes on the side. I just want to kiss whomever came up with this recipe.¬† So give it a try, you won’t regret it I promise!


Black Bean Filling:

  • 2 TBSP Olive Oil (you can also just use water to saute)
  • 2 TSP Minced Garlic
  • 2 TSP Taco Seasoning
  • 1/2 TSP Onion Powder
  • 2 15.5 oz. cans Black Beans (Rinsed and Drained)
  • 2.3 cup tomato juice
  • 1/2 TSP Salt
  • 1/4 cup Chopped Cilantro

Avocado Lime Sauce:

  • 2 Avocados
  • 1/2 Bunch Cilantro
  • 3 Limes, Juiced
  • 1/3 cup Olive Oil
  • 1 TSP Taco Seasoning
  • 1 Pinch of Salt
  • 1 TBSP Sugar (sugar substitute)
  • 2 TBSP Water


For the beans:

  • In a non-stick skillet, over medium heat, heat olive oil, garlic, taco seasoning and onion powder for 2-3 minutes.
  • Add black beans, tomato juice and salt and stir until combined.
  • Let beans cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated
  • Remove from heat, stir in cilantro, and serve immediately

For the Sauce:

  • Add all ingredients in a blender and blend until smooth

For the Tacos:

  • Heat one side of the tortilla over a skillet for about 10 seconds
  • Flip over and fold tortilla in half to create the taco shape
  • Cover one side of each tortilla with beans, then top with cheese
  • Close tortilla and heat 3-4 minutes longer on the skillet
  • Remove from skillet and serve with Avocado lime dipping sauce


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