Recipe
Weeknight Black Bean Tacos
Smoky skillet beans, crunchy cabbage and creamy avocado in warm tortillas.
These quick black bean tacos layer inexpensive pantry staples with fresh, bright toppings. The seasoned beans are mashed just enough to hold together while keeping plenty of texture.
Ingredients
Smoky beans
- 2 cans black beans, rinsed and drained
- 1 tbsp olive oil
- 1/2 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/3 cup vegetable broth
- Juice of 1/2 lime
Tacos
- 8 small corn tortillas
- 2 cups finely shredded red cabbage
- 1 ripe avocado, sliced
- 1/2 cup fresh salsa
- 1/4 cup chopped cilantro
- Lime wedges
Method
- 1
Sauté the aromatics
Warm olive oil in a skillet over medium heat. Cook onion for 4 minutes, then add garlic, cumin, paprika and oregano for 30 seconds.
- 2
Simmer the beans
Add black beans and broth. Simmer for 6–8 minutes, mashing about one-third of the beans until the mixture is thick but textured.
- 3
Brighten
Stir in lime juice and season to taste with salt and black pepper.
- 4
Warm the tortillas
Toast tortillas in a dry skillet for about 20 seconds per side, keeping them wrapped in a clean towel.
- 5
Assemble
Fill each tortilla with beans, cabbage, avocado and salsa. Finish with cilantro and lime.
Nutrition per serving
Calories
430 kcal
Protein
18 g
Fiber
17 g
Carbohydrates
69 g
Fat
11 g
Cooking tips
- — Mash only part of the beans for the best taco filling texture.
- — Add pickled onions for extra brightness.
- — The bean filling keeps refrigerated for four days.