Simple Black Bean Tacos
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Simple, well-seasoned black bean tacos are easy to make from pantry staples, and the filling cooks in no time. Add smashed avocado and a dusting of cotija for a little fun, and the end result is so flavorful and satisfying that you’ll never miss the meat!
Since I first found this easy way of prepping black beans for tacos, it’s been among my most faithful hits. They first joined the regular dinner rotation during my big kids’ vegetarian era, but many years and dietary evolutions later, they’re still in the mix because they’re just that delicious! The black beans are tender, plump, and seasoned with a mix of everyday spices that is way more than the sum of its parts.
Why You’ll Love These Black Bean Tacos
- An unassuming spice blend imparts amazing flavor into humble black beans
- Healthy and simple, with lean, mean, protein- and fiber-rich beans + no filler
- Quick and easy—these truly require less than 30 minutes, and probably much less, unless you go wild with toppings
- Budget-friendly SOS dinner—beans are the ultimate affordable pantry staple
- Any leftover beans make a dreamy mix-in to scrambled eggs the next day, or hello breakfast burritos!
Ingredient Notes
How To Make Black Bean Tacos
- Sauté onion and jalapeño in a bit of olive or avocado oil.
- Add garlic and dry seasonings. Toast for 30-60 seconds to bring out the flavors.
- Stir in beans and broth. This is the key step: you want to adjust the heat so they cook at a medium simmer—bubbling but not too aggressively. This is what makes the beans nice and tender and lets all the flavor soak in.
- Finish with lime and cilantro, assemble, and serve!
Beans dried out? No worries.
In a perfect world, you’re ready to eat as soon as the beans are tender and most, but not all, of the extra broth bubbles off. We all know dinner timing is rarely perfect, so if they go a little too long and all the liquid simmers off, pour in a little extra broth or water as soon as you notice, and when the consistency gets back how you like it, reduce the heat immediately to its lowest possible setting.
Topping Ideas
These black beans are very flavorful on their own, and we usually go light on the toppings for simplicity’s sake. A little pico de gallo, guacamole or sliced avocado, and some creamy Cotija do the trick.
Extra lime wedges and cilantro are a nice pop of freshness and color. You can also add sliced or pickled jalapeños, red onion, other shredded cheese, lettuce, tomatoes, diced onion, or any other salsa you love. Or street corn dip. So good!
As for your base, we love these in soft corn or flour tortillas, but they work well as a hard shell taco, too.
Storage & Repurposing
- To Store and Reheat: Cooked, seasoned black beans keep well in an air-tight container in the fridge for at least 4 days. Add 1-2 Tablespoons of broth or water to keep them moist, then warm gently in the microwave or in a skillet over medium heat.
- To Freeze: These are freezer-friendly! Package the cooked beans in any freezer-safe container, squeeze out excess air, seal tightly, and freeze for 2-3 months. Thaw in the fridge overnight or do a quick defrost in the microwave.
- To Repurpose: If you made black beans for tacos, they also make a terrific quick dip with chips, are absolutely delicious mixed into scrambled eggs, plump up quesadillas quite nicely, and of course can be piled on tostadas or into burrito bowls for another quick meal.
More Easy Taco Recipes
Love plant-based Tex-Mex? Try my sweet potato black bean tacos, black bean and roasted red pepper quesadillas, or crispy chickpea tacos with sunset slaw next.
Craving more legumes? Bookmark my Mexican three bean salad. I eat it for a side, lunch, appetizer, and snack!
Simple Black Bean Tacos
Ingredients
Black beans:
- 2 teaspoons olive or avocado oil
- 1 small onion, chopped red, yellow, or white
- 1 jalapeño pepper seeded and chopped, optional
- 2 cloves garlic minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder
- 1/8 teaspoon cayenne pepper
- 2 (15 ounce) cans black beans drained and rinsed
- 1 cup vegetable broth see note
- squeeze of lime juice
- 1-2 teaspoons fresh cilantro leaves
For serving:
- Tortillas
- Pico de gallo or other salsa
- Guacamole or sliced or smashed avocado
- Pickled onions, Cotija, tomatoes, etc.
Instructions
- Warm the oil in a large skillet over medium-high heat.2 teaspoons olive or avocado oil
- Stir in the chopped onion and jalapeño, and cook for 4-5 minutes, stirring occasionally, until they begin to soften.1 small onion, chopped, 1 jalapeño pepper
- Stir in the garlic, salt, cumin, chipotle powder, and cayenne. Cook just until fragrant, about 30 seconds.2 cloves garlic, 3/4 teaspoon kosher salt, 3/4 teaspoon ground cumin, 1/2 teaspoon chipotle chili powder, 1/8 teaspoon cayenne pepper
- Stir in the beans, followed quickly by the broth. Bring to a boil, then reduce heat to medium and simmer until the beans are tender and most of the liquid has evaporated. This should take 8-10 minutes; if it bubbles too rapidly, the beans will be less flavorful and can get a little dry.2 (15 ounce) cans black beans, 1 cup vegetable broth
- When the beans reach the right consistency for you, reduce or turn off the heat, stir in the lime juice and chopped cilantro, and add more salt or cayenne to taste.squeeze of lime juice, 1-2 teaspoons fresh cilantro leaves
- Assemble tacos as desired and serve!Tortillas, Pico de gallo, Guacamole, Pickled onions, Cotija, tomatoes, etc.
Notes
- Broth: Of course you can use chicken if you don’t need a vegetarian meal. I always prefer low-sodium to adjust saltiness later to taste.
- Ideas for Leftovers: Extra bean mixture makes terrific quesadillas, burritos or burrito bowls, dip for chips, and mix-in for scrambled eggs.
- Nutrition Estimate: Is based on the black beans only, divided among 4 portions, because toppings, etc. will vary so much.
Nutrition Estimate
This post was originally published July 27, 2017 (the extremely early days of this blog!), and has been updated several times with minor recipe tweaks, new photos, and more helpful post information.
I love this recipe! So easy to make and tastes great! I’m going to try freezing leftovers. Will report back.
This is now our go-to black bean recipe, definitely the best we’ve made!
So happy to hear that, Gina! Thank you for taking the time to leave this review!
Made this for a quick meal and was not disappointed. Good flavor and filling. This is definitely a recipe that will become frequently used.
Thank you, Rashelle – so happy you enjoy the tacos!