Drawing from my years exploring Latin-inspired cuisine, these Smoky Chipotle Black Bean Tacos deliver bold, smoky heat balanced by a cooling avocado crema—ready in under 30 minutes for a weeknight fiesta.
Experience & Expertise:
I tested dried versus canned beans, settling on canned for speed but seasoning deeply to mimic the texture and depth of slow-cooked beans.
Ingredients (serves 4)
2 cans (15 oz) black beans, drained & rinsed
1 chipotle pepper in adobo, minced (+1 tsp adobo sauce)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
Salt & pepper
8 small corn tortillas
Fresh cilantro & lime wedges
Avocado Crema:
1 ripe avocado
2 tbsp Greek yogurt or vegan yogurt
Juice of 1 lime
Pinch of salt
Steps
Cook beans (5–7 min): In skillet over medium, sauté onion and garlic until translucent. Stir in beans, chipotle, adobo, cumin, paprika, salt, and pepper. Cook until heated through and slightly mashed.
Make crema (1 min): Blend avocado, yogurt, lime juice, and salt until smooth.
Warm tortillas (1 min): Heat tortillas briefly in dry skillet or microwave.
Assemble tacos: Spoon beans onto tortillas, drizzle crema, and top with cilantro and a squeeze of lime.
Chef’s Tip: Warm the avocado slightly before blending for a silkier crema.
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