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Two black bean tacos on a plate topped with cilantro sauce and tomatoes
4.82 from 11 votes

Black Bean Tacos with Avocado Cilantro-Lime Sauce

Satisfying black bean tacos with a homemade creamy avocado cilantro-lime sauce. Quick and easy!
AuthorKaitlin - The Garden Grazer
Prep Time10 mins
Cook Time5 mins
Total Time15 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 kcalCarbohydrates: 35 gProtein: 9 gFat: 5 gSaturated Fat: 1 gPotassium: 569 mgFiber: 11 gSugar: 2 gVitamin A: 466 IUVitamin C: 8 mgCalcium: 80 mgIron: 3 mg