DinnerMain Course

Black Bean Tacos

Name: Black Bean Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 tbsp olive oil; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 2 cup black beans rinsed and drained; 1 tsp chili powder; 0.5 tsp cumin; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 cup water; 0.5 pcs lime juiced; 8 pcs corn tortilla; 1 pcs avocado sliced or diced; 0.25 cup fresh cilantro chopped; 0.5 cup salsa

These hearty vegan black bean tacos are packed with flavor and plant-based protein. Quick to assemble and endlessly customizable, they make a perfect weeknight meal. Enjoy them with your favorite toppings for a satisfying and vibrant dish.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy
Per serving: 365 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 tbspolive oil
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
2 cupblack beans, rinsed and drained
1 tspchili powder
0.5 tspcumin
0.5 tspsmoked paprika
0.5 tspsalt
0.25 cupwater
0.5 pcslime, juiced
8 pcscorn tortilla

toppings

1 pcsavocado, sliced or diced
0.25 cupfresh cilantro, chopped
0.5 cupsalsa

Equipment

large skillet · measuring cups · fork · spatula · measuring spoons · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large skillet or pan over medium heat.
About 1 min
2
Add the yellow onion and cook until softened, about 3-5 minutes.
About 4 min
3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
4
Add the black beans, chili powder, cumin, smoked paprika, and salt to the pan.
About 1 min
Cook’s note: Ensure the beans are well-coated with the spices.
5
Pour in the water and bring the mixture to a simmer.
About 2 min
6
Gently mash about half of the black beans with a fork or potato masher directly in the pan to create a slightly creamy texture while leaving some whole for texture.
About 2 min
Cook’s note: Mashing some beans helps to bind the filling together.
7
Continue to simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
About 6 min
8
Remove from heat and stir in the lime juice.
9
Warm the corn tortillas according to package instructions, either in a dry skillet, microwave, or oven.
About 2 min
Cook’s note: Warming tortillas makes them more pliable and flavorful.
10
Fill each warm tortilla with the black bean mixture.
About 2 min
11
Top with avocado, fresh cilantro, and salsa.
Cook’s note: Add any other desired toppings like pickled onions or hot sauce.

Per serving

Nutrition

75%Score

Calories: 364.5kcal
Protein: 12.8g
Carbs: 58.1g
Fat: 11.4g
Fibre: 14.7g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover black bean filling and toppings separately in airtight containers in the refrigerator.

Reheating

Reheat the black bean filling gently in a pan over low heat or in the microwave until warmed through. Warm tortillas separately.