Satisfy your taco craving with these delightful Black Bean Avocado Rice Tacos with Pineapple Salsa. Crunchy and flavorful with spicy jalapeño and creamy avocado, these vegetarian tacos are sure to please!
Do you know anyone who doesn’t like tacos? Tacos are exploding in popularity. They’re sold on every street corner, and there’s even a day of the week dedicated to them! Tacos are easy and inexpensive, and you can fill them with just about anything. To satisfy my taco craving, I created these Vegetarian Black Bean Avocado Rice Tacos with a sweet, spicy pineapple salsa. These tacos are crunchy and flavorful, with spicy jalapeño and creamy avocado. You can make them with cheese, or leave the cheese out to make them vegan.
The rice inside these tacos gets its bright green color from fresh herbs and jalapeño. Start cooking your avocado rice by combining vegetable broth, cilantro, parsley, garlic, onion powder, cumin, and lime juice in a blender. Sauté long grain white rice in a little bit of oil, then simmer it along with the beans in the broth and herb mixture. Once the rice is cooked, add one whole mashed avocado, and season with salt and pepper.
While the rice is cooking, you can make the pineapple salsa by mixing together diced pineapple, jalapeño, red onion, cilantro, lime juice, cumin, salt, and pepper.
Black Bean Avocado Rice Tacos with Pineapple Salsa
The pineapple salsa adds a fresh flavor boost to these simple bean and rice tacos. Sweet and sour pineapple is a perfect complement to the creamy avocado. If you really love avocado, you can add some diced avocado to the salsa as well.
Prepare your tacos by putting about three tablespoons of bean and rice mixture along with two tablespoons of shredded cheese on one side of a corn tortilla. Fold the taco in half and press down gently to flatten it a bit.
A lot of times, corn tortillas get dried out and crack when you fold them. If this happens, wrap a few tortillas in several layers of damp paper towels. Heat the tortillas in the microwave for about 30 seconds, and after that they will be soft and flexible.
To cook the tacos, heat a little oil over medium heat in a heavy skillet. You don’t need a lot of oil, just enough to coat the bottom of your pan. Cook the tacos for 2-3 minutes on each side, or until they are brown, crispy, and irresistible!
Don’t these black bean and avocado rice tacos look yummy? My 14-year-old son and I devoured these tacos, and the next day I used the leftover pineapple salsa on nachos. I love having a vegetarian or vegan recipe that is full of healthy ingredients, but still appealing to everyone. Give it a try this Taco Tuesday!
- 3-4 tablespoons canola, olive, or avocado oil, divided
- ¾ cup long-grain white rice
- 1 ¼ cups vegetable broth
- ½ cup parsley leaves
- ½ cup cilantro leaves
- 1 jalapeño, seeded and chopped
- 1 teaspoon or 1 large clove minced garlic
- ½ teaspoon onion powder
- ½ teaspoon cumin
- Juice of 1 lime, or about 2 tablespoons
- 1 can black beans (14.5 oz), drained and rinsed
- 1 avocado
- 1 teaspoon salt
- Black pepper, to taste
- 12 6-inch corn tortillas
- 2 cups shredded Monterey Jack, Pepper Jack, or Colby Jack cheese (optional)
- 2 cups diced pineapple
- ¼ cup chopped cilantro
- ½ cup diced red onion
- 1 jalapeño, seeded and diced fine
- Juice of 1 lime, or about 2 tablespoons
- ¼ teaspoon cumin
- Salt and black pepper, to taste
- In a blender, add vegetable broth, parsley, cilantro, jalapeño, minced garlic, onion powder, cumin, and lime juice, and blend until liquified.
- Heat 1 tablespoon oil in a medium saucepan over medium heat.
- Add the rice and stir to coat completely in oil. Cook, stirring occasionally, for 2-3 minutes until rice is lightly toasted.
- Add the broth/herb mixture and black beans, stir to combine.
- Turn the heat up to high, and bring the mixture to a boil.
- Once the mixture is boiling, put the lid on the saucepan and reduce heat to low. Cook for 15-20 minutes, or until liquid is absorbed and rice is fully cooked.
- While rice is cooking, mash avocado in a small bowl, using a fork, until smooth. Add salt and stir to combine.
- Once rice is done cooking, remove from heat and allow it to rest for about 5 minutes.
- Using a fork, fluff the rice and bean mixture. Add the avocado mixture and stir until combined. Season with salt and pepper, if desired.
- Make the salsa by combining all ingredients in a medium mixing bowl.
- Coat the bottom of a large skillet with 1 tablespoon oil, and heat over medium heat.
- Place about 3 tablespoons bean and rice mixture plus 2 tablespoons shredded cheese (optional) on one side of a tortilla, fold in half and press down gently to flatten.
- Carefully place taco in hot skillet. Cook 2-3 minutes on each side, or until lightly browned and crispy. Cook the tacos in batches of about 3 at a time, adding more oil to the skillet as needed.
- Sprinkle each taco lightly with salt (optional). Serve topped with pineapple salsa.
Home Chef Tip: To soften corn tortillas, wrap 3-6 tortillas in several layers of damp paper towels. Microwave for 20-30 seconds until tortillas are soft and flexible.
We hope you love these Black Bean Avocado Rice Tacos from SoFabFood Contributor, Marsha from Food Love, as much as we do. If you enjoyed this recipe, you can find more like it in our Vegetarian section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest and Instagram. Enjoy!