Without further ado, here is the recipe for the Instant Pot Black Bean Tacos with Avocado Crema that I had promised you all! (and for extra yum, they contain butternut squash as well!)
I recently hosted one of my book clubs and decided the theme should be tacos. The book was “Americanah”, and if you’ve ever read this book you’re wondering right now where I got the idea for a taco theme. Spoiler alert, my mind works in mysterious ways. I can’t explain it. I won’t even try. But for some reason, this book made me decide to create a recipe for Instant Pot Black Bean Tacos with Avocado Crema and I’m sure glad it did.
The Instant Pot (*affiliate link) was the perfect vehicle for making this Black Bean Taco filling. I prefer using dried beans when cooking, which makes this recipe not only easy, but economical also! Perfect when you’re feeding a crowd. Or my kids.
Butternut squash adds a little more nutrition and a great texture. Not in the mood to wrestle with a butternut squash? Do what I do when I’m in a hurry and buy it precut (it’s available in the produce section in all of my local grocery stores). Simple weeknight hack (or simple anytime hack for that matter).
These Instant Pot Black Bean Tacos are packed with flavor and texture. Full of protein, and fully vegetarian, this recipe was a hit at my bookclub (and with my kids). This recipe can also be vegan if you used whipped avocado instead of the avocado crema (just whip the avocado with a little salt and water until you get the consistency you desire), and use a vegan Sriracha mayo (Hampton Creek’s Just Sriracha Mayo appears to be vegan).
Feel free to print this out using the print button on the recipe (you’ll want to make this recipe more than once), or better yet, share with all of your friends! (don’t forget to pin it to your favorite Pinterest board!)
Instant Pot Black Bean Tacos with Avocado Crema
Instant Pot to the rescue! These black bean tacos incorporate black beans, butternut squash, and spices for an easy weeknight or make-ahead meal.
- 1 pound black beans, dried
- 1 teaspoon olive oil
- 3 cups butternut squash, cubed (if you buy precut butternut squash, this is approximately 14 ounces)
- 1 cup onion, diced (approximately 1 medium onion)
- 1 cup red bell pepper, diced (approximately 1 red pepper)
- 3 chipotle peppers in adobo sauce, minced
- 6 cloves garlic, minced
- 1 Tablespoon cumin
- 1 teaspoon kosher salt
- 4 cups vegetable broth
- 4 avocados
- 1/2 cup greek yogurt, plain
- 1/2 cup buttermilk
- 2 cloves garlic
- 1 teaspoon salt
- 1 Tablespoon fresh squeezed lime juice
- Tortillas *see recipe notes
- Shredded purple cabbage
- Sriracha Mayo *see recipe notes
Black Bean and Butternut Squash Filling
Choose sauté on your Instant Pot.
Sauté butternut squash, diced onion and diced red pepper in olive oil for 2-3 minutes until onions and peppers are soft, stirring so that they do not stick to the bottom of the pot.
Turn off sauté function. Add black beans, chipotle peppers, garlic, cumin, 1 teaspoon salt, and vegetable broth to the Instant Pot. Secure lid and ensure vent is set to sealing.
Cook on manual high for 40 minutes. Turn Instant Pot off and allow pot to release naturally.
After the pot is depressurized, remove the lid and stir. Your black bean and butternut squash filling is ready to use!
Place avocados, greek yogurt, buttermilk, garlic cloves, salt and lime juice in the bowl of a food processor and process until smooth.
Transfer to a glass jar and keep refrigerated until ready to use.
Assemble the tacos
Spread a tablespoon of sriracha mayo (or to taste) over the tortilla.
Add 2 Tablespoons Black Bean and Butternut Squash filling.
Sprinkle with purple cabbage.
Drizzle with avocado crema.
- Serving size=1 taco. Trust me, this will not be enough, plan accordingly.
- The nutritional information is calculated for the black bean filling only. To calculate nutritional data for the entire taco, you will need to add the calories for the size tortilla you used, the Sriracha mayo, the avocado crema (50 calories per 1/2 Tablespoon) and the cabbage. Also keep in mind this is for one taco, and you won't be able to eat just one. Sorry to make you do math, but I AM on vacation after all.
- The total time is more than the cook time plus the prep time, given that the Instant Pot does take some time to come to pressure, and some time for natural release. If you are in a hurry, you can cut your natural release down to 10 minutes, your beans will be done. Otherwise, sit down and relax-I guarantee you can find something on Netflix to keep you occupied.
- You can substitute sour cream for the greek yogurt in the avocado crema, it will still be delicious.
- I use Mission Street Tacos Flour Tortillas. These are very small, very soft tortillas. If you want to make larger tacos, you will need to plan accordingly (adjusting serving size and nutritional info).
- I use Sriracha Aioli from Stonewall Kitchens. I have also used Sir Kensington's All Natural Sriracha Mayo. They're both delicious. If you're really ambitious, make your own sriracha mayo (or just do what I do and buy it)!
- This recipe is very easy to make ahead and reheats beautifully. Just reheat the black bean mixture and assemble your tacos when you are ready to eat. Voila, instant dinner!
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PS-The other tacos I made for this particular taco themed bookclub were these amazing Instant Pot Korean Beef Tacos by Pinch of Yum. If you’ve never made these, run, don’t walk to the store to buy the ingredients. They are so, so good!