Description
These quick and flavorful Black Bean Tacos are a perfect weeknight meal that combines seasoned black beans with warm corn tortillas and fresh toppings. Ready in just 17 minutes, this vegetarian dish is both nutritious and satisfying, featuring a blend of spices like cumin, oregano, and smoked paprika for a deliciously smoky depth.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 jalapeño pepper, minced (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 tablespoon tomato paste
- 1/4 cup water
- 8 corn tortillas, warmed
Optional Toppings
- Shredded lettuce
- Shredded cheese
- Cilantro lime crema
- Lime juice
Instructions
- Heat the oil: Place the olive oil in a medium saucepan and warm it over medium-high heat until it shimmers.
- Sauté aromatics: Add the chopped onions, minced jalapeño (if using), ground cumin, kosher salt, dried oregano, and smoked paprika. Stir everything together and cook for 3-5 minutes, or until the onions become soft and translucent.
- Add garlic: Stir in the minced garlic and sauté for 30 seconds until fragrant, taking care not to burn it.
- Combine main ingredients: Add the drained and rinsed black beans, tomato paste, and water to the pan. Mix well and cook for an additional 3 minutes, stirring frequently to fully incorporate the tomato paste into the beans.
- Season to taste: Taste the mixture and add more salt if needed to balance the flavors.
- Assemble tacos: Remove the bean mixture from heat. Spoon it into warm corn tortillas and top with shredded lettuce, shredded cheese, a drizzle of cilantro lime crema, and a squeeze of lime juice as desired.
Notes
- For a spicier taco, leave the jalapeño seeds in or add extra jalapeño.
- You can substitute black beans with pinto or kidney beans if preferred.
- For a vegan option, omit the shredded cheese or use vegan cheese alternatives.
- Warm the corn tortillas wrapped in a damp paper towel in the microwave or on a dry skillet for best texture.
- Leftover bean mixture can be refrigerated for up to 3 days and reheated on the stove or microwave.
