Tacos de Frijol Negro y Aguacate (Black Bean and Avocado Tacos)
Warm, garlicky black beans in corn tortillas with creamy avocado, crunchy cabbage and pickled red onions.
Made with Pickled red onions (cebollas encurtidas) and Corn tortillas from masa harina and Mexican black beans. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £0.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made black beans (see the base recipe) with the oil in a pan for 5 minutes, mashing about a third of them to thicken.
5 min - 2
Season with salt and a squeeze of lime.
- 3
Warm the tortillas in a dry pan for 20 seconds per side.
- 4
Spoon the beans into the tortillas. Add avocado and cabbage.
- 5
Top with your ready made pickled red onions (see the base recipe), coriander and lime wedges.
Tips
- Mash part of the beans so they hold in the taco.
- Add a spoonful of hot sauce if you like heat.
- Toast the tortillas for extra flavour.
Storing and freezing
Beans keep 3 days in the fridge and freeze for 2 months. Assemble just before eating.
Questions
Are these tacos filling?
Yes, the beans give plenty of protein and fibre.
Can I use canned beans?
Yes, but the base recipe gives richer flavour.
Can I add cheese?
Yes, for a vegetarian version, crumble over queso fresco.
More made with pickled red onions (cebollas encurtidas)
Massaman Stuffed Sweet Potatoes with Chickpeas and Pickled Onions
DFEFNFTandoori Chicken Kathi Rolls
EFNFTortas Ahogadas (Drowned Pork Sandwiches)
DFNFTacos de Barbacoa de Res (Slow-Cooked Beef Barbacoa Tacos)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.