Black Bean Tacos
Hearty and flavorful black bean tacos, perfect for a quick and satisfying main course. This recipe features a savory, spiced black bean filling, complemented by fresh toppings and warm tortillas.
Ingredients
- •1 tablespoon olive oil
- •0.5 medium yellow onion, finely diced
- •2 garlic cloves, minced
- •0.5 medium bell pepper (red or green), finely diced
- •2 cans black beans, rinsed and drained (15 oz cans)
- •0.5 cup vegetable broth or water
- •1 teaspoon chili powder
- •0.5 teaspoon ground cumin
- •0.5 teaspoon smoked paprika
- •0.25 teaspoon dried oregano
- • to taste salt
- • to taste black pepper, freshly ground
- •1 tablespoon lime juice, fresh
- •8 corn or flour tortillas
- •0.25 cup fresh cilantro, chopped
- •0.25 cup red onion, thinly sliced or finely diced
- •1 medium avocado, sliced or diced
- •0.5 cup salsa, your favorite
- •0.25 cup cotija cheese, crumbled (optional)
Instructions
- 1.
Heat olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and bell pepper and sauté for 5-7 minutes, until softened.
- 2.
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant, stirring constantly to prevent burning.
- 3.
Add the rinsed and drained black beans and vegetable broth (or water) to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- 4.
Using a potato masher or the back of a fork, mash about half of the black beans directly in the skillet. This will create a creamy texture while leaving some whole beans for bite. Season generously with salt and black pepper to taste.
- 5.
Remove the skillet from the heat and stir in the fresh lime juice. Taste and adjust seasoning if necessary.
- 6.
Warm the tortillas according to package directions, either in a dry skillet, microwave, or wrapped in foil in the oven.
- 7.
To assemble the tacos, spoon a generous amount of the black bean filling into each warm tortilla. Top with chopped cilantro, sliced red onion, diced avocado, a dollop of salsa, and crumbled cotija cheese, if using. Serve immediately.
Tips
- 💡For extra smoky flavor, consider adding a dash of liquid smoke or a chipotle pepper in adobo sauce (minced) to the black bean filling.
- 💡Adjust the spice level by adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.
- 💡To warm tortillas perfectly, heat them one by one in a dry skillet over medium-high heat for about 15-20 seconds per side, until pliable and slightly charred.
- 💡This black bean filling can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- 💡Experiment with other toppings like pickled red onions, thinly sliced radishes, a drizzle of sour cream or Mexican crema, or a sprinkle of shredded lettuce.
Recipe from TheCookbook.ai
Created by Basil Roux