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Ingredients
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Taco filling
Assembly & toppings
Method
Prep
- 1
Vegetable prep
Trim broccoli into small florets (about 2 cups). Peel and thinly slice or dice the yellow onion to measure 1 cup. Core and slice red and green bell peppers into 1/2-inch strips or bite-sized pieces to total about 2 cups combined. Mince 3 garlic cloves. Drain and rinse 1 cup canned black beans. Chop cilantro and set aside. Warm tortillas wrapped in a towel in a low oven (about 200°F / 95°C) while you cook or prepare per package instructions.
Cook filling
- 2
Sauté aromatics
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the sliced onion and a pinch of salt; sauté 3–4 minutes until softened and beginning to brown around edges. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.
- 3
Cook peppers and broccoli
Add the red and green bell peppers to the skillet and cook 4–5 minutes, stirring occasionally, until they begin to soften. Add the broccoli florets and 1–2 tablespoons water (to create steam) and cover or stir frequently for 4–6 minutes until the broccoli is tender-crisp. If you prefer softer broccoli, cook an additional 2–3 minutes.
- 4
Season and finish
Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly to coat the vegetables. Add the drained black beans and 1 tablespoon lime juice, and cook 1–2 minutes more to heat the beans through and let flavors meld. Taste and adjust seasoning with more salt, pepper, or lime if desired.
Assemble tacos
- 5
Keep cooked filling warm. Warm tortillas if not already warmed. Spoon about 1/4 cup of the vegetable and bean filling into each tortilla (adjust to preference).
- 6
Top each taco with about 1 tablespoon crumbled cotija or feta, a dollop (about 1 tablespoon) of sour cream or plain yogurt, and a sprinkle of chopped cilantro. Add hot sauce to taste and serve with lime wedges on the side to squeeze over the tacos.
- 7
Serve immediately while warm. Leftover filling keeps in an airtight container in the refrigerator for up to 3 days and can be reheated in a skillet over medium heat.
