Warm, richly spiced, and built for a satisfying meal, Paneer & Black Bean Tacos is a vegetarian Mexican recipe made with avocado, yogurt, and salt. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 4
  • Category: Recipes
  • Cuisine: Mexican

Ingredients

Avocado Cream Sauce

  • 1 avocado (big)
  • ½ cup yogurt
  • salt (to taste)
  • pepper (to taste)
  • 1.5 tablespoons lime juice

Rice

  • 1 cup rice
  • 1 tablespoon cilantro or coriander (finely chopped)
  • 1 teaspoon lime juice

Veggies

  • ½ cup sweet corn
  • ½ cup black beans (cooked)
  • ¾ cup paneer (cut into small cubes)
  • ½ green pepper (thinly sliced)
  • 1 teaspoon vegetable oil
  • ½ teaspoon cumin seeds
  • ½ lime (juiced)
  • ¾ teaspoon taco seasoning
  • salt (to taste)

Method

Avocado Cream Sauce

  1. Cut and peel the avocado and take out it's pulp in a bowl.
  2. Add greek yogurt to it.
  3. Transfer to a food processor, add lime juice, salt and pepper and pulse till smooth and creamy. Transfer to a bowl and set aside.

Rice

  1. Take 1 cup of cooked rice in a bowl. I used long grain Asian rice, you can use any rice of your choice.
  2. Add chopped cilantro/coriander leaves, some lime juice to it.
  3. Mix till well combined and set aside.

Veggies

  1. Add 1 teaspoon of oil to a pan on medium heat. Once the oil is hot, add cumin seeds to it and wait till the seeds crackle.
  2. Once the seeds crackle and the paneer cubes, sliced green pepper and taco seasoning. Saute for 2 minutes.
  3. Now add cooked black beans, corn and salt to taste. Mix everything together till well combined

To Serve

  1. Place the rice, avocado cream sauce, tomato salsa and the veggies in separate bowls.
  2. Also place the taco shells or soft tortilla and let everyone make their own tacos with their choice of filling and toppings!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.