Smoky, spiced black beans get simmered with garlic, cumin, smoked paprika, and chili powder until thick and saucy, then piled onto warm, lightly charred corn tortillas. A bright, chunky pico de gallo made from fresh tomato, onion, jalapeño, cilantro, and lime brings the crunch and acidity that balances every bite. The crowning touch is a rich, tangy avocado crema blended until silky smooth and just pourable — the kind of creamy drizzle that ties the whole taco together. Every component here builds from produce, beans, and pantry spices, so the flavors stay bold and layered without feeling heavy. Squeeze on extra lime, add hot sauce if you like heat, and you've got a taco night that fits easily into a vegan spread. It's a colorful, satisfying dinner that comes together in stages but eats like something far more impressive than the effort it takes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Make the pico de gallo: combine the diced tomatoes, onion, jalapeño, and cilantro in a medium bowl. Add the lime juice and salt, toss to combine, and set aside to let the flavors meld while you prepare the remaining components.
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, and salt to a blender or food processor. Blend until completely smooth, adding water 1 tablespoon at a time until the crema is pourable but still thick enough to coat a spoon. Taste and adjust salt if needed.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
