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Instant Pot Black Bean Tacos in a row

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. 

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 30 tacos
Calories 70 kcal
Author With Two Spoons


  • 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

  1. Choose sauté on your Instant Pot.

  2. 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. 

  3. 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.

  4. Cook on manual high for 40 minutes.  Turn Instant Pot off and allow pot to release naturally.

  5. After the pot is depressurized, remove the lid and stir.  Your black bean and butternut squash filling is ready to use!

Avocado Crema

  1. Place avocados, greek yogurt, buttermilk, garlic cloves, salt and lime juice in the bowl of a food processor and process until smooth.  

  2. Transfer to a glass jar and keep refrigerated until ready to use.

Assemble the tacos

  1. Spread a tablespoon of sriracha mayo (or to taste) over the tortilla.  

  2. Add 2 Tablespoons Black Bean and Butternut Squash filling.

  3. Sprinkle with purple cabbage.

  4. Drizzle with avocado crema.

Recipe Notes

  1. Serving size=1 taco. Trust me, this will not be enough, plan accordingly.
  2. 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.
  3. 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.  
  4. You can substitute sour cream for the greek yogurt in the avocado crema, it will still be delicious.
  5. 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).
  6. 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)! 
  7. 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!