Mexican · 30 min
Black Bean Tacos with Tomato & Avocado Salsa
- 30 min
- 2–6 servings
- 650 kcal / serving
A quick, veggie-forward taco filling featuring black beans with a bright tomato-avocado salsa. The mix of creamy avocado, crisp onions, and citrusy cilantro works well for a weeknight meal and yields fresh, satisfying tacos.
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Ingredients
- 1avocado
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- ½ pintgrape tomatoes
- 1lime
- ½ mediumred onion
- 8small corn tortillas
- avocados
- limes
- red onions
From the pantry: black pepper, chili powder, cumin, ground, salt, virgin coconut oil
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- ½ pintgrape tomatoes
- 1lime
- ½ mediumred onion
- avocados
- limes
- red onions
Bakery & bread
- 8small corn tortillas
Pantry & dry goods
- 1 (15 oz) canblack beans
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| lime | 1 | ||
| red onion | ½ medium | 1 medium | 1 ½ medium |
| small corn tortillas | 8 | 16 | 24 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Roughly dice the grape tomatoes and place them in a medium bowl.
- Halve the avocado, remove the pit, and scoop the flesh into the bowl with the tomatoes; dice and toss to combine.
- Coarsely chop the cilantro leaves, keeping half to add to the bean mix and reserving the rest for the salsa bowl.
- Warm a skillet over medium heat and add coconut oil to coat the bottom.
- Add the diced onion to the skillet and cook, stirring occasionally, until softened, about 3 to 5 minutes.
- Rinse and drain the black beans in a colander, then add them to the skillet along with the remaining cilantro.
- Season the bean mixture with chili powder, cumin, salt, and pepper; cook briefly until fragrant and beans are warm, about 2 to 4 minutes. Mash some beans if desired.
- Wrap the tortillas in a damp towel and microwave until heated through, about 15 to 30 seconds.
- Juice the lime and stir half of it into the beans; reserve the rest for the salsa bowl, then mix the lime juice into the tomato-avocado salsa and season with salt and pepper.
Two tips
- Make-ahead: refrigerate the bean filling and salsa separately for up to 1 day; reheat before serving.
- Serving idea: turn the salsa into a simple side by adding extra lime juice and chopped cilantro, or serve with tortilla chips for a quick starter.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 20 g
- Carbs
- 94 g
- Fat
- 26 g
- Fiber
- 29 g
- Sodium
- 563 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.