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Black Bean Tacos

Smoky seasoned black beans with all the fixings in warm tortillas — proof that vegetarian tacos can steal the show.

dinner • prep: 10 min • cook: 10 min • serves 4

Ingredients

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 8 small flour or corn tortillas
  • 1 avocado, sliced
  • ½ cup salsa
  • ¼ cup sour cream
  • ¼ cup fresh cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Juice of 1 lime
  • Salt to taste
  • Pickled red onions (optional)

Instructions

  1. Season the beans: Heat olive oil in a skillet over medium heat. Add black beans, cumin, chili powder, smoked paprika, garlic powder, and salt. Cook for 5-6 minutes, mashing about half the beans with a fork for texture.

  2. Brighten: Squeeze lime juice over the beans and stir.

  3. Warm tortillas: Heat tortillas in a dry skillet or over an open flame until pliable.

  4. Build the tacos: Spoon beans into tortillas. Top with avocado, salsa, sour cream, cilantro, and pickled onions.

Notes

  • Storage: Seasoned beans keep for 5 days in the fridge. Build tacos fresh when ready to eat.
  • Variations: Add crumbled cotija cheese, corn, or diced mango for a summer twist.
  • Tips: Mashing half the beans creates a creamy base that holds the toppings in place.