Black Bean and Avocado Tacos

A great meatless variation for taco night. The leftover black bean filling also doubles for a nacho topping or burrito filling. The original Vegan Bean Taco Filling can be found at - this is my adaptation for ALDI shoppers.

Serves 4 with 3 tacos each, Cost per serving approx. $1.61


Oil or Cooking Spray of your choice
1 onion, finely chopped
1 bell pepper, finely chopped (any color fine)
2 cloves of garlic, minced
2 cans SimplyNature Organic Black Beans, drained and rinsed (or Dakota's Pride)
1 T. Stone Mills Essentials Cumin
1 tsp. Stone Mills Essentials Paprika
1 T. Stone Mills Essentials Chili Powder
1 c. SimplyNature Organic Mild Salsa  (or Casa Mamita)
1 package taco shells
2 ripe avocados, pitted and sliced into 12 slices per avocado

Garnishes or Additional Topping Ideas:

1/2 c. shredded or crumbled cheese, I used Benita Queso Blanco
SimplyNature Organic Spring Mix
SimplyNature Mild Salsa
Chopped Tomatoes
Chopped Onions
Friendly Farms Sour Cream


1. In a large skillet, saute onion, garlic, and bell pepper over medium low heat until onions are translucent.

2. Add the black beans, spices, and salsa and cook until heated through mashing a little as you go. I like to still have some whole beans left at the end. If it is too runny, cook a little longer or add 1 T. of Benita Masa. 

3. Heat taco shells according to package direction.

4. Spoon approximately 1/4 c. of filling into each shell. Top with 2 avocado slices and any toppings you like.


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