---
title: Chipotle Black Bean Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chipotle-black-bean-tacos-54d223886ced6e6f1b8b4569
servings: 4
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Soy
  - Milk
tags:
  - Extra spicy
  - Gluten Free
  - Veggie
rating: 4.0
rating_count: 687
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Smoky chipotle heat pairs well with creamy feta and fresh avocado
image: "data/recipes/chipotle-black-bean-tacos.jpg"
---

Halve, peel, and finely chop @red onion{1%unit}. Mince or grate @garlic{2%cloves}. Zest @lime{1%unit} and then cut into wedges. Thinly slice @radishes{4%units}. Dice @roma tomato{1%unit}, removing the tough core. Drain and rinse @black beans{2%cans}.

Heat ½ @olive oil{1%tbsp} in a #pan{} over medium heat. Add the red onion and season with @salt{½%tsp} and @pepper{¼%tsp}. Cook for about ~{5%minutes}, until softened. Add the roma tomato, garlic, @cumin{1%tsp}, and 1 tbsp adobo sauce from the @chipotles in adobo{1%can} jar. Cook for ~{2%minutes}, until fragrant. -- If you like extra heat, remove 1 chipotle pepper, roughly chop, and add to the pan to taste.

Add the black beans to the pan and reduce the heat to low. Cook for about ~{10%minutes}, stirring occasionally.

Meanwhile, halve, pit, and scoop out @avocado{1%unit} with a spoon. Coarsely mash it in a #bowl{} and mix with a squeeze of lime juice, lime zest, and remaining olive oil. Season with salt and pepper. Set aside.

Heat @corn tortillas{8%units} in a dry #pan{} or oven until soft and pliable, about ~{3%minutes} on each side.

Serve the black bean filling in the tortillas and top with @feta cheese{½%cup} and radishes. Serve with avocado mash to the side. > Tip: Save extra chipotles by transferring them to an airtight container and freezing.