Black Bean Tacos with Avocado Creme
These vibrant black bean tacos are a fibre‑rich meal that delivers steady energy and deep nourishment. The sautéed vegetables, black beans, and edamame create a satisfying protein‑and‑fibre combination that supports blood sugar balance and gut health, while the avocado creme adds healthy fats and probiotics for digestion and hormone support. Wrapped in naturally gluten‑free corn tortillas and finished with fresh lime, this dish brings together anti‑inflammatory ingredients that help sustain energy, mood, and overall wellbeing.
Ingredients
- 1 tbsp avocado oil
- 1 yellow bell pepper (thinly sliced)
- 1 zucchini (thinly sliced)
- ½ red onion (thinly sliced)
- ½ corn kernels (fresh or frozen)
- 2 cups black beans (cooked)
- 2 cups frozen edamame
- 1 tsp chilli powder
- 2 tsp cumin
- 1 avocado
- ½ cup plain Greek yoghurt
- ¼ cup lime juice
- 4 corn tortilla shells
- ½ cup cheese (grated)
- Sea salt & black pepper (to taste)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the bell pepper, zucchini, red onion, and corn. Cook for 5-7 minutes until vegetables are tender.
- Add the black beans, edamame, chilli powder, cumin, salt, and pepper. Turn the heat to medium, and cook for another 5-7 minutes until fully heated through. Reduce the heat to simmer while you prepare the avocado creme.
- In a blender or food processor, combine the avocado, Greek yoghurt, and lime juice. Blend until smooth, then flavour with salt and black pepper to taste.
- Heat tortillas as directed on the packet, then divide the veggie and black bean mixture among them. Top with avocado creme, fresh cilantro (optional), and grated cheese . Enjoy!
Notes
- Dairy-free: Replace the Greek yogurt with unsweetened coconut yogurt. Replace the cheese with a vegan option.
- More nutrition: Add nutritional yeast to the taco mixture to add more protein and flavour.
- Additional Toppings: Shredded lettuce, diced tomatoes, or salsa can be used as extra toppings.
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