Black Bean Tacos with Avocado Salsa

Black Bean Tacos with Avocado Salsa

Prep Time

20 minutes

Cook Time

15 minutes


4 people
Black Bean Tacos with Avocado Salsa

These satisfying vegetarian tacos are seasoned with fennel seeds, which lend the anise-like taste of the avocado leaves used to flavor beans in Mexico. If you like, make a double batch of the salsa and serve it with chips to start off the meal.

Recipe courtesy of Williams-Sonoma

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Quick tips: The sautéed vegetables and black beans can be made 1 day ahead and stored in the refrigerator. Warm the beans over medium heat, thinning them with water as needed, and stir the vegetables in a fry pan over medium heat to warm through. The black beans also are great with chips, so make extra and serve as a starter another night.


  • 1 white onion, finely chopped
  • 2 large plum tomatoes, halved, seeded and finely diced
  • 1 serrano chili, seeded and minced
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons fresh lime juice, plus lime wedges for serving
  • 1 avocado, pitted, peeled and finely diced
  • Coarse kosher salt and freshly ground pepper, to taste
  • 2 tablespoons olive oil
  • 1 large red bell pepper, seeded and diced
  • 1 ear of corn, kernels removed
  • 8 to 12 corn tortillas, each 6 inches in diameter
  • 1/4 teaspoon fennel seeds or anise seeds
  • 2 cans (each 15 oz.) black beans, drained, liquid reserved
  • Crumbled feta cheese for serving


  • 1 In a bowl, combine 1/4 cup of the onion, the tomatoes, chili, cilantro and lime juice. Gently stir in the avocado. Season the salsa with salt and pepper.
  • 2 In a large nonstick fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the bell pepper, season with salt and pepper and sauté until they begin to soften, about 7 minutes. Add the corn kernels, reduce the heat to medium and sauté until they begin to soften, about 2 minutes. Adjust the seasonings with salt and pepper. Transfer the mixture to a bowl and cover to keep warm.
  • 3 Toast the tortillas over a gas flame or on a griddle just until they give off the fragrance of toasted corn, about 20 seconds per side; then wrap the tortillas in foil to keep warm.
  • 4 In the same fry pan over medium heat, warm the remaining 1 tablespoon olive oil. Add the remaining onion and the fennel seeds and sauté until the onion is almost tender, about 5 minutes. Add the beans by very large spoonfuls, mashing and stirring each addition before adding the next. Thin the bean mixture with the reserved liquid to form a coarse, thick puree. Season with salt and pepper.
  • 5 Place the salsa, bell pepper mixture, bean mixture, cheese, tortillas and lime wedges on the table, allowing diners to assemble their own tacos.


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