Black Bean and Avocado Taco Recipe

We know for some, tacos without meat may sound crazy – but this is the fun part of trying vegetarian meals! Plus you get to have delicious food like this black bean and avocado taco recipe. You get to expand your food horizons and palate by trying combinations and flavors you didn’t know were possible. These simple tacos let the flavors of fresh ingredients really shine – which is something that makes our heart (and taste buds) sing!

Sweet Corn & Black Bean Tacos with Avocado Recipe

Makes: 10 tacos

Total Time: 35 minutes



2 cups fresh corn, shucked (about 2 ears)

¼ cup cilantro, chopped

3 medium radishes, sliced into strips

1 lime, juiced and zested

1 small jalapeno, seeded and minced (optional)

1 tablespoon olive oil

¼ teaspoon salt

½ cup Cotija cheese

black beans

2 cans black beans, rinsed and drained

2 cloves garlic, minced

1 tablespoon olive oil

1 small red onion, chopped

1 cup your favorite chunky salsa

1 tablespoon cumin

1/4 cup vegetable stock

salt and pepper to taste


1 cup cilantro

2 tablespoons lime juice

1 cup sour cream

¼ teaspoon salt


10 small corn tortillas

2 large avocados, sliced into thin strips



Toss ingredients for corn and radish salad in a medium mixing bowl. Stir well to combine. Taste and season additionally if needed. To prepare the beans, heat olive oil in a large saucepan. Add the onions and garlic with a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and the garlic is fragrant, about 6-8 minutes. Add the cumin and cook for another 30 seconds. Pour in beans, salsa and vegetable stock. Stir then cover and reduce heat to a simmer. Cook for 10 minutes, then remove lid and use the back of a fork or masher to mash half the beans. Remove from heat, season generously with salt and pepper and cover until ready to serve.

Combine cilantro and lime juice in a food processor and pulse until fine. Add sour cream and salt and puree until smooth. Taste and adjust seasoning as needed.

To warm the tortillas, heat a cast iron skillet over medium heat and warm each tortilla, flipping occasionally. Fold in a towel to keep them warm.

Spread the beans down the middle of each tortilla, then top with corn salad. Top with sliced avocado, salsa and a side of crèma.

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