The Cozy Recipe Kitchen

Easy Black Bean Tacos

Smoky, well-seasoned black bean tacos on warm corn tortillas with avocado, crunchy cabbage, and lime. Ready in 25 minutes.

By The Cozy Recipe Kitchen Team Published

  • Total25 min
  • Yield8 tacos
  • LevelEasy
Jump to Recipe Ingredients Instructions
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Not yet kitchen-tested This recipe is written from established cooking techniques and reviewed for accuracy, but our team hasn't cooked it from these exact instructions yet. How we test recipes

Canned black beans become a satisfying taco filling with a few minutes in a skillet with onion, garlic, and warm spices. Mashing about a third of them gives the filling a creamy texture that holds together in the tortilla.

Crunchy cabbage, creamy avocado, and a squeeze of lime balance the earthy beans.

Recipe

Easy Black Bean Tacos

Smoky, well-seasoned black bean tacos on warm corn tortillas with avocado, crunchy cabbage, and lime. Ready in 25 minutes.

Vegetarian

Prep time
10 min
Cook time
15 min
Total time
25 min
Yield
8 tacos (4 servings)
Difficulty
Easy
Course
Main Course
Cuisine
Mexican-inspired

Ingredients

Adjust servings

Scaling changes ingredient amounts only. Cooking times, pan sizes, and temperatures may need adjusting.

Makes: 8 tacos (4 servings)

Black bean filling

For serving

Instructions

  1. Soften the onion. Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until softened.

  2. Bloom the spices. Add the garlic, cumin, chili powder, and smoked paprika. Stir for 30 seconds, until fragrant. Cooking spices briefly in oil intensifies their flavor.

  3. Simmer the beans. Add the beans, water, and salt. Simmer for 5 minutes, stirring occasionally. Mash about a third of the beans with a fork or potato masher so the filling turns thick and creamy. Stir in the lime juice and taste for salt.

  4. Warm the tortillas. Heat a dry skillet over medium-high heat. Warm each tortilla for 30 to 45 seconds per side, until soft and pliable with a few light brown spots. Stack them in a clean kitchen towel to keep warm.

  5. Assemble. Spoon the bean filling into the tortillas and top with avocado, cabbage, cheese if using, and cilantro. Serve with lime wedges and salsa.

Recipe Notes

Tips

  • Doubling up two tortillas per taco makes them sturdier, especially with juicy toppings.
  • Add a cup of corn kernels or diced roasted sweet potato to the filling for more variety.

Substitutions

  • Vegan: Leave out the cheese, or use a plant-based alternative.
  • Tortillas: Small flour tortillas work too. They contain wheat.

Allergens: Contains milk if topped with cheese. Corn tortillas are usually gluten-free, but check the label.

Recipe from The Cozy Recipe Kitchen: https://cozy-recipe-kitchen.b-cdn.net/recipe/easy-black-bean-tacos/

Storage and Reheating

Refrigerate the bean filling for up to 4 days. Store toppings separately and assemble tacos just before eating.

Freezing

The bean filling freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of water.

Make Ahead

Make the filling up to 3 days ahead, and shred the cabbage the day before.

Troubleshooting

My corn tortillas crack.
They need more heat and a little moisture. Warm them until pliable, and keep them covered in a towel.

Frequently Asked Questions

Can I use dried beans?

Yes. About 3 cups of home-cooked black beans equals two 15-ounce cans.

Allergens and Food Safety

Allergens: Contains milk if topped with cheese. Corn tortillas are usually gluten-free, but check the label.

Allergen notes are based on the listed ingredients. Always check product labels. See our Disclaimer.

Nutrition Information

We don't publish nutrition facts for this recipe yet. We'd rather share none than share numbers that haven't been calculated with a documented method. Learn more.

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