Black Bean Tacos
These black bean tacos are my go-to for a quick and satisfying meal. I love how versatile they are—you can load them up with all your favorite toppings!
When I think of comfort food, black bean tacos always come to mind.
There's something so fulfilling about the combination of spices and hearty beans wrapped in a warm tortilla.
Plus, they’re super easy to whip up, making them a perfect weeknight dinner.
I usually keep a stash of canned black beans in my pantry, ready for those nights when I need a little culinary magic without much fuss.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned black beans for convenience, but you can also use cooked dried beans if you have them on hand. The spices really make this dish pop, so don’t skip the cumin and smoked paprika! And feel free to play with your toppings—pickled onions or a drizzle of vegan vegan sour cream can be delightful additions.
Tips & Notes
- •I like to make a double batch of the black bean mixture and save some for lunch the next day—it's just as good in a salad or on toast!
- •If you want a little heat, toss in some chopped jalapeños to the bean mixture while it cooks.
Recipe Variations
- •Sometimes I’ll add corn to the bean mixture for a sweet crunch—it’s a fun twist!
- •For a heartier option, try adding some sautéed mushrooms or grilled zucchini.
Storage & Freezing
These tacos are best enjoyed fresh, but you can store any leftover bean mixture in an airtight container in the fridge for up to 3 days. Just reheat it before serving. The tortillas can be kept wrapped in a towel at room temperature for a few hours, but I recommend warming them up just before serving for the best texture.
Frequently Asked Questions
Can I use other beans instead of black beans?
Absolutely! Pinto beans or kidney beans work great too. Just make sure to season them well.
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These black bean tacos are my go-to for a quick and satisfying meal. I love how versatile they are—you can load them up with all your favorite toppings!
Ingredients
Instructions
- 1
In a medium skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it becomes translucent.
- 2
Add the minced garlic to the skillet and cook for another minute until fragrant.
- 3
Stir in the drained black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until everything is heated through and the flavors meld together.
- 4
While the bean mixture is cooking, warm the corn tortillas in a separate pan over low heat or directly on a flame for a few seconds until they're pliable.
- 5
To assemble, place a generous scoop of the black bean mixture onto a warm tortilla, and top with avocado slices, fresh cilantro, and a squeeze of lime juice. If you like, add some salsa for an extra kick.
- 6
Serve immediately and enjoy your delicious homemade black bean tacos!
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