Fajita Black Bean Soft Shell Tacos Recipe

Prep vegetables

Peel and slice the yellow onion into thin half-moons. Core and seed the red and green bell peppers, then slice into 1/4-inch strips. Mince the garlic cloves. Rinse and drain canned black beans if using.

Cook aromatics

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When the oil shimmers, add the sliced onion and a pinch of salt. Sauté for 3–4 minutes until it begins to soften.

Add peppers

Add the red and green bell pepper strips to the skillet. Continue to sauté, stirring occasionally, for 5–6 minutes until peppers are tender-crisp and onions are translucent and slightly browned at the edges.

Add garlic and spices

Push the vegetables to the side, add the minced garlic to the hot pan and cook 30 seconds until fragrant. Sprinkle in the ground cumin, smoked paprika, chili powder, and ground coriander. Stir to coat the vegetables and toast the spices for 30–45 seconds.

Combine beans

Add the black beans to the skillet along with 1/4 cup stock (or water) to loosen the mixture. Stir thoroughly to combine and cook 2–3 minutes until beans are heated through and the liquid reduces slightly.

Mash slightly & finish

Using a spatula or fork, gently mash about one-third of the beans against the pan so the mixture becomes saucy and binds together (this helps hold the filling in the tortillas). Stir in 1 tbs lime juice, 1/4 cup chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning, adding more salt, lime, or hot sauce as desired. Remove from heat and keep warm.

Warm tortillas

Warm the tortillas just before serving so they’re pliable. You can warm them in a dry skillet over medium heat 20–30 seconds per side, wrap in a clean towel and microwave for 30 seconds, or heat directly over a gas burner for a few seconds per side for slight char. Keep wrapped in a towel to stay warm.

Assemble tacos

Place a warm tortilla on a plate. Spoon 1/3 to 1/2 cup of the fajita black bean filling into the center of each tortilla. Top with slices of avocado or a dollop of guacamole, a spoonful of sour cream or yogurt, shredded cheese if using, and pickled jalapeños or hot sauce to taste. Squeeze a lime wedge over each taco.

Garnish & serve

Sprinkle extra cilantro leaves and crumbled queso fresco if desired. Serve immediately with remaining lime wedges on the side.

If you prefer a smoky chipotle flavor, stir in 1 tsp canned adobo or chipotle paste with the spices. For a creamier filling, stir in 2 tbs sour cream or plain yogurt into the beans off heat. Leftover filling keeps in the refrigerator for up to 4 days; reheat gently with a splash of water or stock.