Go Back
Black Bean Tacos

Black Bean Tacos Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 tbsp vegetable oil
  • ½ small onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • 8 small corn or flour tortillas
  • 1 ripe avocado, sliced
  • Handful fresh cilantro, roughly chopped
  • ½ cup sour cream or plain Greek yogurt
  • Juice of 1 lime

Method
 

  1. Heat the oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until soft. Stir in the cumin, chili powder, garlic powder, and salt; cook 30 seconds.
  2. Add the beans and stir to coat. Let them sit undisturbed for 2 minutes, then stir and gently mash about a third of the beans. Cook 3 to 4 more minutes, adding a splash of water if needed.
  3. In a small bowl, mix the sour cream with the juice from half the lime and a pinch of salt. Set aside.
  4. Warm tortillas in a dry skillet over medium-high heat, about 20 seconds per side. Fill with bean mixture, top with avocado, crema, and cilantro. Squeeze remaining lime juice over the tacos.

Notes

The bean filling can be made ahead and reheated quickly in a skillet. If you like extra heat, a dash of hot sauce over the top just before serving adds a nice kick. These tacos come together in a single skillet, but you'll want your tortillas warm and your crema mixed before you start building so everything stays hot.