Mexican · Lunch · Dinner
Black Bean Tacos
Tacos de frijoles negros
Warm corn tortillas filled with smoky, cumin-spiced black beans, a bright fresh tomato salsa, creamy avocado and crunchy cabbage. A filling, plant-based taco night that comes together fast.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 60% · Fat 27% · Protein 13%
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Ingredients
For 4 servings- 8 small208 gCorn tortillas (15 cm / 6 in)
- 2 cans (400 g each), drainedBlack beans, canned, rinsed and drained
- 1 tbsp14 gOlive oil
- 1 small110 gYellow onion, finely chopped
- 2 cloves6 gGarlic, minced
- 1 tspGround cumin
- 1 tspSmoked paprika
- 1 tspChili powder
- 1/2 tspDried oregano
- 1/2 tsp, dividedSalt
- 1/4 cup60 gWater
- 3 tbsp (about 2 limes), divided45 gLime juice, fresh
- 2 medium246 gTomatoes, diced
- 1/4 cup40 gRed onion, finely diced
- 1 medium14 gJalapeño, seeded and minced
- 1/2 cup8 gFresh cilantro, chopped
- 1 large, pitted and peeled150 gAvocado, sliced
- 1 cup70 gRed cabbage, finely shredded
Steps
- 1
Make the salsa: in a bowl, combine the tomatoes, red onion, jalapeño, half the cilantro, 1 tbsp lime juice and 1/4 tsp salt. Set aside.
- 2
Heat the olive oil in a medium pan over medium heat.
- 3
Add the yellow onion and cook for 5 minutes until soft.
- 4
Stir in the garlic, cumin, smoked paprika, chili powder and oregano and cook for 30 seconds until fragrant.
- 5
Add the black beans, water and the remaining 1/4 tsp salt and simmer for 5 minutes.
- 6
Lightly mash about a third of the beans with a fork to thicken, then stir in 1 tbsp lime juice.
- 7
Warm the tortillas one at a time in a dry hot skillet for about 30 seconds per side, keeping them wrapped in a clean towel.
- 8
Toss the avocado slices with the remaining 1 tbsp lime juice.
- 9
Fill each tortilla with beans, then top with cabbage, salsa, avocado and the remaining cilantro. Serve 2 tacos per person.
Swaps, storage and make-ahead
Swaps
- Swap the red cabbage for shredded romaine or sautéed kale if that is what you have on hand.
- Use pinto beans instead of black beans for a similar texture and flavour.
- Replace the jalapeño with a pinch of red pepper flakes, or leave it out for a milder salsa.
- For a gluten-free meal, use corn tortillas and chili powder labelled certified gluten-free, since some blends and tortillas can contain wheat.
Storage
Refrigerate the bean filling and salsa in separate airtight containers within 2 hours and use within 3 to 4 days, reheating the beans until steaming hot. Assembled tacos and sliced avocado are best eaten fresh and should not be frozen.
Make ahead
Cook the spiced beans up to 3 days ahead and keep them chilled, and shred the cabbage a day in advance. Make the salsa a few hours before serving, and slice the avocado just before eating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (365 g) | Per 100 g | |
|---|---|---|
| Calories | 356 kcal | 98 kcal |
| Protein | 12.6 g | 3.5 g |
| Carbohydrates | 56.2 g | 15.4 g |
| of which sugars | 5.3 g | 1.5 g |
| Fiber | 16.6 g | 4.5 g |
| Fat | 11.2 g | 3.1 g |
| of which saturated | 1.7 g | 0.5 g |
| Sodium | 810 mg | 222 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
