Smoky Chipotle Bean & Avocado Tacos Recipe – A Quick, Fiery Veggie Favourite
Published on July 7th, 2025
Easy
There’s something magical about the way tacos bring people together. Whether it's a Tuesday night dinner or an impromptu gathering with friends, tacos have a way of feeling both casual and festive, like you're doing something simple but special. Now, imagine a warm, soft taco shell filled with smoky chipotle beans, creamy avocado slices, crunchy lime-dressed cabbage, and a sprinkling of melting cheddar. That, dear reader, is the kind of joy we're serving up today.
Welcome to our flavour-packed, weeknight-saviour: the chipotle bean & avocado tacos recipe you’ll turn to again and again.
A 20-Minute Fiesta of Flavour
If you think vegetarian meals can be a bit meh, let these chipotle bean tacos change your mind. They’re smoky, satisfying, and come together in just 20 minutes — because nobody wants to spend ages cooking on a weeknight.
These tacos are powered by black beans, made exciting with a spoonful of chipotle paste that gives everything a rich, smoky depth. Paired with creamy avocado and crunchy red cabbage, it’s a beautiful balance of textures. Whether you’re a seasoned plant-based eater or just looking to reduce meat during the week, this quick veggie tacos recipe hits all the right notes.
Ingredients (serves 4)
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 400g can black beans, drained and rinsed
- 1 tsp chipotle paste
- 100ml water
- ¼ red cabbage, finely shredded
- 1 lime (half juiced, half cut into wedges)
- 6 soft taco wraps
- 1 avocado, sliced
- 60g cheddar, grated
Instructions:
- Heat 1½ tablespoons of oil in a saucepan over medium heat. Add the onion, garlic, and a pinch of salt. Cook for around 5 minutes, until soft and fragrant.
- Stir in the black beans, chipotle paste, and water. Let everything simmer for another 5 minutes. Then, gently mash some of the beans using a potato masher or fork. You want a mix of whole and crushed beans to create a rich, saucy filling.
- While the beans cook, toss your red cabbage with the remaining oil, a pinch of salt, and the juice of half a lime. This gives you a zesty, crunchy topping that cuts through the richness of the beans.
- Follow the pack instructions and keep them soft and steamy.
- Spoon the smoky bean mixture into the taco wraps. Top with a little cabbage, a few avocado slices, and a scattering of grated cheddar. Serve with lime wedges and maybe a cheeky drizzle of sour cream if you're feeling extra.
Why You’ll Love These Tacos
These smoky chipotle bean tacos are everything you want in a dinner: comforting, healthy-ish, and full of flavour. They also happen to be:
• Vegetarian and easy to make vegan (just skip the cheddar or swap for a dairy-free version)
• Budget-friendly — perfect for students or anyone trying to save
• Customisable — throw in corn, tomatoes, or whatever you’ve got in the fridge
Plus, they’re ideal for taco nights, casual dinners, or even packed lunches (yes, cold tacos can be a vibe).
If you’re new to chipotle paste, prepare to fall in love. It’s a concentrated blend of smoked chillies, spices, and sometimes tomato — the kind of thing that adds instant depth to beans, stews, and sauces. Got leftovers? Smear it over chicken before grilling, or stir it into chilli con carne for a smoky twist. It keeps well in the fridge, too.
Final Thoughts: Let Taco Night Begin
These bean avocado tacos aren’t just a recipe; they’re an invitation to slow down, get a little messy, and share something delicious. Whether you’re feeding two or a whole table of friends, they deliver on taste, texture, and total satisfaction.
So go ahead, warm those wraps, grab your lime wedges, and make tonight a little smoky, a little zesty, and 100% taco-worthy.
Want more recipes like this black bean avocado tacos recipe? Stick around. We’re just getting started.
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