Description
These Black Bean Tacos are a quick, healthy, and flavorful meal perfect for weeknight dinners or meatless Mondays.
Ingredients
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup water or vegetable broth
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (optional)
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/4 cup sour cream or dairy-free alternative (optional)
- Lime wedges, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Stir in the black beans and water or vegetable broth. Simmer for 5-7 minutes, mashing some of the beans with the back of a spoon for a thicker texture.
- Warm the tortillas in a skillet or microwave.
- Assemble the tacos by filling each tortilla with black bean mixture, then topping with lettuce, tomatoes, cheese, cilantro, avocado, and sour cream if using.
- Serve immediately with lime wedges on the side.
Notes
- For a spicier kick, add a chopped jalapeño or a dash of hot sauce to the bean mixture.
- Use whole wheat or gluten-free tortillas as needed to suit your diet.
- Leftover bean mixture can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 10mg