Quick Black Bean Tacos with Avocado Crema

Ingredients

• 1 can (15 oz / 425 g) Black beans (canned, drained and rinsed)
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 1 tbsp Lime juice
• 6 small Corn tortillas
• 1 medium Avocado
• 1/4 cup (60 g) Plain Greek yogurt
• 1 tbsp Water(optional)
• 1/2 cup Fresh salsa
• 2 tbsp Fresh cilantro (optional)(optional)

Instructions

1. 1

   Prep (10 minutes total): Drain and rinse the black beans. Mash the avocado in a bowl and stir in Greek yogurt and lime juice; add water as needed to make a pourable crema. Warm the salsa and set aside.

2. 2

   Cook (12 minutes total): Heat olive oil in a skillet over medium heat. Add cumin, chili powder, garlic powder, and salt, stirring for 30 seconds. Add black beans and cook, stirring, until hot and slightly thickened, about 10–12 minutes.

3. 3

   Assemble: Warm tortillas in the skillet or microwave. Spoon warm black beans into tortillas, top with avocado crema and fresh salsa, and finish with cilantro if using.