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

1. 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.

2. Make crema (1 min): Blend avocado, yogurt, lime juice, and salt until smooth.

3. Warm tortillas (1 min): Heat tortillas briefly in dry skillet or microwave.

4. 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.