Black Bean Tacos with Avocado Cilantro-Lime Sauce



By Randi Karlinsky MS, RDN, LDN, CHC


  • 1 Cup Black Beans 
  • 1 Cup Salsa 
  • 1 tsp. Cumin 
  • 4 Corn Tortillas 
  • 1/2 Avocado 
  • 3/4 Cup Cilantro (Stems removed, chopped) 
  • 1 Lime (Juice) 
  • 1 Garlic Clove
  • 1 Tbsp. Olive oil


  1. For the avocado sauce: Using a food processor or blender, mix avocado, cilantro, lime juice, garlic, and olive oil. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside. (or refrigerate if making ahead of time)
  2. In a pan over medium heat, add black beans (rinsed & drained if using canned), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through.

  3. While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.

  4. 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.

Optional Topping Add- Ons:  Lettuce, Onion, Tomato, Peppers, Cheese, Greek yogurt (instead of sour cream)

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