Aug 26 2026
Restaurants›Maiz Mexican Kitchen | Amanora Mall›Fajita Black Bean Hard Shell Tacos Recipe

Fajita Black Bean Hard Shell Tacos Recipe

Inspired by Maiz Mexican Kitchen | Amanora Mall
Time35m
Serves4

Make Fajita Black Bean Hard Shell Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Black Bean Fajita Filling

Taco Shells & Assembly

Optional Quick Avocado Crema

Method

Black Bean Fajita Filling

  1. 1

    Prepare vegetables

    Thinly slice the red and green bell peppers and the yellow onion into even strips about 1/4-inch wide. Mince the garlic and set aside.

  2. 2

    Heat pan

    Place a large skillet over medium-high heat. Add 2 tablespoons olive oil and let it shimmer but not smoke (about 30 seconds).

  3. 3

    Sauté vegetables

    Add the sliced onions and peppers to the hot skillet. Cook, stirring frequently, until they begin to soften and develop light char (about 6–8 minutes). Add the minced garlic in the last 1–2 minutes of cooking so it becomes fragrant but not burned.

  4. 4

    Season and add beans

    Reduce heat to medium. Stir in the drained black beans, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring, until the beans are heated through and begin to take on the flavors, about 3–4 minutes.

  5. 5

    Mash slightly and finish

    Use the back of a spoon or a potato masher to lightly mash about one-quarter of the beans to create a saucy texture that helps bind the filling. Stir in 1 tablespoon lime juice and 1/4 cup chopped cilantro. Taste and adjust seasoning if necessary. Keep warm over low heat while you prepare the shells and toppings.

Taco Shells & Assembly

  1. 6

    Warm shells

    Preheat the oven to 350°F (175°C). Arrange hard corn taco shells on a baking sheet and warm for 5–7 minutes until crisp and heated through. Alternatively, warm shells in the oven per package instructions or briefly in a skillet.

  2. 7

    Prepare toppings

    While shells warm, shred lettuce, dice tomato, and measure out shredded cheese, sour cream, and salsa so assembly is quick.

  3. 8

    Assemble tacos

    Place a heaping 1/4 to 1/3 cup of the warm black bean fajita filling into each taco shell. Top each with shredded cheese (about 2 tablespoons), shredded lettuce (about 2 tablespoons), and diced tomato (about 1–2 tablespoons). Add a dollop of sour cream (about 1 tablespoon) and 1 tablespoon salsa to each taco. If using, squeeze a lime wedge over each taco for brightness.

  4. 9

    Serve

    Arrange tacos on a platter, garnish with extra cilantro if desired, and serve immediately while shells are crisp.

Optional Quick Avocado Crema

  1. 10

    Make crema

    Scoop the avocado flesh into a small bowl or blender. Add 1/4 cup plain Greek yogurt, 1 teaspoon lime juice, 1/4 teaspoon salt, and 1 teaspoon water. Mash with a fork or blend until smooth and creamy. Add additional water a few drops at a time if you want a thinner consistency. Taste and adjust lime or salt.

  2. 11

    Use crema

    Drizzle or dollop avocado crema onto assembled tacos in place of or in addition to sour cream.

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