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Black Bean Tacos Recipe

5 Minutes + 20 Minutes Cooking



This Black Bean Tacos recipe is a vegetarian delight that saves the day when you’re short on time! It is a perfect weeknight dinner made with pantry staples and ready in less than 30 minutes!

Don’t be fooled, the lack of meat doesn’t make these any less hearty. With a vibrant, flavor-packed filling and a gooey cheese blanket, every bite is a textural surprise.

This is no regular taco. Trust me, even the most dedicated meat-lovers, like my dear husband, get hooked on its charm. Imagine sinking your teeth into the crispy corn tortilla, revealing the rich, smoky black bean filling. It’s a flavorful fiesta with the bold trio of cumin, chili powder, and daredevil adobo sauce.

And the toppings? They’re your creative canvas! From the chill of sour cream, lush guacamole, tangy pickled onions, to the vibrant cilantro, or any salsa of your heart’s desire – each adds a unique twist. It’s not just a meal; it’s a journey of flavor. Enjoy the ride!

This recipe is a sure winner for vegetarians, Mexican food aficionados, or anyone who’s simply a fan of a fantastic taco. Perfect for family dinners, potlucks, and casual get-togethers – these black bean tacos are a crowd pleaser. And if you like this recipe, do not hesitate to try also my BBQ Chicken Tacos Recipe or Gyro Smashed Burger Tacos!



Adjust Servings
8 corn tortillas
2 tablespoons olive oil
600 grams canned black beans
3 garlic cloves - minced
1 tablespoon adobo sauce
1 teaspoon chilli powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1/2 teaspoon ground black pepper
juice of 1 lime
salt to taste
shredded melty cheese
For Serving
Sour Cream
Pickled red onions
chopped cilantro
salsa of choice
Nutritional Information
439 Calories
11 g Fat
16 g Protein
69 g Carbs
1 g Sugars


Prepare the filling
Heat a generous tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the canned black beans into the pan, reserving a third of them. Mash the reserved beans with approximately 100ml of water and then add them into the skillet. This will give your filling a delightful, varied texture. Next, infuse your beans with minced garlic, the smoky adobo sauce, and the seasonings. Allow your mixture to simmer away, absorbing all those wonderful flavors, until it becomes pleasingly thick and aromatic.
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Assemble the Tacos
Now, let's prepare the tortillas. Spread the remaining olive oil over a baking sheet, creating a thin, shiny layer. Take each tortilla and gently bathe it in the oil on both sides, ensuring it gets a light coating. This will help to achieve the perfect crunch once baked.
Preheat your oven to 195°C. Distribute your black bean filling among the tortillas, spreading it evenly. Shower each tortilla generously with your chosen melty cheese and place your loaded tortillas in the oven. Bake them for approximately 8 minutes on each side until they become enticingly crispy and the cheese has melted. Serve these black bean tacos with cool sour cream, creamy guacamole, tangy pickled red onions, fresh chopped cilantro, and a salsa of your choice.
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While this recipe calls for black beans, you can also use pinto beans or kidney beans for a variation.
The recipe's spiciness can be adjusted according to your preference. Reduce or increase the amount of chili powder and adobo sauce to suit your taste.
If you don't have adobo sauce, you can substitute it with a mix of smoked paprika, tomato paste, vinegar, and a dash of cayenne pepper.
Store any leftover black bean filling in an airtight container in the refrigerator for up to 4 days.

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