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Black Bean Tacos with Lime Crema and Fresh Guacamole


It doesn't have to be Tuesday to enjoy these delicious tacos. This is one of my favourite meals - it's full of plant based protein, fresh veggies, heart healthy fats and tons of flavour.



serves 2 (plus a little for leftovers)


  • 1 can (398mL or 14oz) of black beans, rinsed and drained
  • 1 cup store bought salsa (your choice of mild, medium or hot)
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp paprika
  • 1 cup shredded cabbage or kale or both for serving
  • 4 small or 2 large taco shells, wraps or lettuce wraps

Lime Crema

*have 1 cup of water freshly boiled before starting this recipe

  • ½ cup raw cashews
  • ⅓ cup fresh cold water
  • 2 Tbsp lime juice or juice from 1 fresh lime

Fresh Guacamole

serves 4 (so you'll have extra for dipping)

  • 3 ripe avocados
  • juice from 1 lime or 2 Tbsp of lime juice
  • 1/2 cup fresh chopped cilantro
  • 1/2 red onion, chopped
  • 1 tomato, chopped
  • 1 tsp garlic powder
  • 1 tsp of cumin
  • salt and pepper
  • your favourite tortilla chips, bean chips or fresh cut veggies for dipping

Tips & Nutrition

These delicious tacos can be spiced up or down depending on the salsa you choose. You can also add in cooked brown rice or chopped, roasted cauliflower if you like.

It serves nicely with roasted sweet potatoes or chips and guac.

I like the LIVE brand of wraps - they're gluten free and made with dehydrated veggies. You can find them at most health food stores. I also love a chard or romaine lettuce leaf as my wrap.

The lime crema can be stored in an airtight container for up to 3 days. Use it as sour cream on baked potatoes or as a dip with fresh veggies.

To keep your guacamole looking fresh while it is in the fridge or for the next day save the avocado pits and put them back in the guacamole and cover with an airtight lid - this will help limit the oxidization (turning brown).

Put the extra guacamole on your sprouted grain or GF toast the next morning for a little south western style breakfast!


Begin by soaking the raw cashews for the lime crema - add 1/2 cup of cahsews to a small, shallow bowl and pour in 1 cup of freshly boiled water. Set aside to soak for 20 minutes.

While the cashews are soaking, make the guacamole: Halve the avocados lengthwise and scoop out the flesh, discarding the pit (or keep the pit for saving the guacamole for later in the fridge). Place the avocados in a bowl and mash with a fork until mashed and just slightly lumpy. Add the lime juice, cilantro, red onion, tomato, cumin and garlic. Mix well. Season to taste with salt and pepper.

Back to the lime crema - once the cashews have soaked for 20 minutes (or longer), drain the water and add them to your high speed blender or food processor with ⅓ cup of fresh water and the lime juice. Blend until smooth and creamy.

Now for the tacos: In a medium saucepan, combine the black beans, salsa, spices and simmer for about 5-10 minutes on low heat stirring occasionally and gently mashing down the beans (this helps them stay in the taco better).

Assemble each taco by layering the black bean mixture, shredded cabbage and/or kale, guacamole and lime crema.


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