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Two black bean tacos on a plate topped with cilantro sauce and tomatoes

Black Bean Tacos with Avocado Cilantro-Lime Sauce

Quick and easy black bean tacos with a homemade creamy sauce. So satisfying and great for lunch or dinner!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
CourseMain Dish
CuisineGluten-Free, Oil-Free Option, Vegan
Servings8 small tacos


  • 30 oz. canned black beans (two 15 oz. cans)
  • 1 cup salsa (I use homemade blender salsa)
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 8 small corn tortillas

Toppings of Choice:

  • Lettuce, tomato, onion, corn, avocado, cilantro, vegan cheese, etc.

For the Creamy Avocado Sauce:

  • 1/2 ripe avocado
  • 3/4 cup cilantro (large stems removed)
  • 2 Tbsp. lime juice (about 1 lime)
  • 1 clove garlic
  • 1 Tbsp. olive oil (or water 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, cumin, and chili powder. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: slightly 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, spoon a small amount of avocado sauce over the top, and add your toppings.

Nutrition Per Serving (Estimate)

Calories: 209 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 5 g | Saturated Fat: 1 g | Potassium: 569 mg | Fiber: 11 g | Sugar: 2 g | Vitamin A: 466 IU | Vitamin C: 8 mg | Calcium: 80 mg | Iron: 3 mg