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+ servings
5 from 4 votes

Simple Black Bean Tacos

So easy to make from pantry staples, and the filling cooks in no time. So flavorful and satisfying that you'll never miss the meat!

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion chopped; red, white, or yellow is OK
  • 1 jalapeno pepper seeded and chopped, optional
  • 2 cloves garlic minced or pressed
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chili powder
  • 1/8 teaspoon ground cayenne pepper more or less to taste
  • 2 (15 ounce) cans black beans drained and rinsed
  • 1 cup vegetable broth
  • squeeze of lime juice
  • 1-2 teaspoons chopped fresh cilantro

Instructions

  • Warm the olive oil in a large skillet over medium-high heat. Add the chopped onion and jalapeno, if using, to the warm oil and cook for 4-5 minutes, just until it begins to soften. Stir in the garlic, salt, cumin, chipotle powder, and cayenne and cook just until fragrant, about 30 seconds.
  • 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, 8-10 minutes. Remove from heat, stir in the lime juice and chopped cilantro, and adjust seasonings to taste.
  • Assemble tacos as desired and serve.

Notes

  • If you have any leftover bean mixture, it makes terrific quesadillas, and is also yummy mixed into scrambled eggs for a protein-rich breakfast or lunch!

Nutrition Estimate

Calories: 390 kcal, Carbohydrates: 71 g, Protein: 15 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 1462 mg, Potassium: 593 mg, Fiber: 12 g, Sugar: 10 g, Vitamin A: 545 IU, Vitamin C: 10.6 mg, Calcium: 93 mg, Iron: 4.6 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!