Description
Quick, easy, and flavorful black bean tacos packed with protein and fiber. Perfect for a weeknight meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 (15-ounce) cans black beans, rinsed and drained
- 1/2 cup vegetable broth
- 1 tablespoon lime juice
- 12 corn or flour tortillas
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally.
- Add the minced garlic, chopped red bell pepper, and minced jalapeño (if using) to the skillet. Cook for another 3-5 minutes, stirring frequently, until the bell pepper is slightly softened and the garlic is fragrant.
- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Add the rinsed and drained black beans and vegetable broth to the skillet. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Use a potato masher or the back of a spoon to partially mash the black beans. Simmer for 10-15 minutes, stirring occasionally, until the mixture has thickened slightly. If the mixture becomes too dry, add a little more vegetable broth.
- Stir in the lime juice. Taste and adjust the seasoning as needed.
- Use a dry skillet, microwave, or oven.
- Heat a dry skillet over medium heat. Place one tortilla in the skillet at a time and cook for about 30 seconds per side, or until warmed through and slightly pliable.
- Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or until warmed through.
- Wrap a stack of tortillas in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
- While the tortillas are warming, prepare your desired toppings.
- Place a generous spoonful of the black bean filling in the center of each warmed tortilla.
- Top with your desired toppings.
- Serve the black bean tacos immediately with lime wedges for squeezing.
Notes
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level.
- Protein Boost: Add cooked quinoa or rice to the black bean filling.
- Vegetable Variations: Add other vegetables to the black bean filling, such as corn, zucchini, or mushrooms.
- Cheese Options: Experiment with different types of cheese.
- Make it Vegan: Omit the sour cream or cheese, or use vegan alternatives.
- Make Ahead: The black bean filling can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
- Freezing: The black bean filling can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: Serve these black bean tacos with a side of Mexican rice, refried beans, or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes