Spicy Black Bean Tacos with Avocado Crema

Prepare the Avocado Crema

1. In a small bowl, mash the ripe avocado flesh with a fork until mostly smooth.
2. Stir in the plant-based yogurt and the juice of half a lime.
3. Season with a pinch of salt and black pepper, mixing thoroughly until creamy. Set aside.

Cook the Spicy Black Beans

1. Heat the cooking oil in a medium pan over medium heat.
2. Add the drained black beans, ground cumin, chili powder, and garlic powder. Stir well to coat the beans in the spices.
3. Pour in the water and a squeeze of juice from the remaining lime half. Simmer gently for about 5 minutes, stirring occasionally.
4. Use the back of a fork or spoon to lightly mash about a quarter of the beans—this helps create a thick, cohesive filling. Season with salt to taste, then remove from heat.

Assemble the Tacos

1. Warm the tortillas in a dry frying pan over medium-high heat for about 30 seconds on each side until soft and pliable.
2. Divide the warm, spiced black beans evenly among the tortillas.
3. Top each taco with a generous dollop of the avocado crema and serve immediately.