4.72 from 7 votes

Black Bean Tacos with Avocado Cilantro-Lime Sauce

Black bean tacos with a creamy avocado cilantro-lime sauce! Super quick and easy healthy vegan weeknight meal!
Author: Kaitlin - The Garden Grazer
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Dish
Cuisine: Gluten-Free, Mexican, Oil-Free Option, Vegan
Servings: 8 small tacos


  • Two 15 oz. cans black beans
  • 1 cup salsa
  • 1 tsp. cumin
  • Corn tortillas

Toppings of choice

  • Lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, dairy-free cheese, etc.

For the creamy avocado sauce

  • 1/2 ripe avocado
  • 3/4 cup cilantro (stems removed)
  • Juice from 1 lime
  • 1 clove garlic
  • 1 Tbsp. olive oil (omit for oil-free)
  • 1 tsp. agave (or other sweetener)
  • 1/8 tsp. salt


  • Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside, or refrigerate if making ahead of time.
  • In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling.)
  • While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.
  • Assemble the tacos: spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.


Calories: 34kcal | Carbohydrates: 4g | Protein: 7g | Fat: 2g | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 2.4mg | Calcium: 17mg | Iron: 0.6mg