Black Bean Tacos Recipe

Prep beans

Drain and rinse the canned black beans thoroughly. Set aside to let excess water drain while you prep other ingredients.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Spice and simmer

Add the drained black beans to the skillet along with 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and warm for 1 minute.

Mash and finish

Add 2 tablespoons water or vegetable broth and use a potato masher or fork to lightly mash about half the beans in the skillet, leaving the rest mostly whole for texture. Reduce heat to low and simmer 2–3 minutes until mixture thickens slightly. Remove from heat and stir in 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro, if using. Taste and adjust salt or lime as needed.

Make slaw

In a medium bowl combine 2 cups shredded red cabbage and 1/2 cup grated carrot. Toss with 1 tablespoon lime juice, 1 teaspoon olive oil, and 1/4 teaspoon salt. Let sit 5–10 minutes to soften slightly and meld flavors; toss again before serving.

Prep toppings

Slice or dice the avocado. If using Greek yogurt or sour cream, thin slightly with a teaspoon of water or lime juice to make a drizzle. Slice pickled or fresh jalapeños if desired. Crumble cotija or feta and have lime wedges ready.

Warm tortillas

Warm a skillet over medium heat. Lightly brush each tortilla with a little olive oil or butter and warm 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, wrap tortillas in a damp paper towel and microwave 30–45 seconds.

Assemble tacos

Place 1–2 tablespoons of the black bean filling onto each warmed tortilla. Top with a small handful of the quick slaw, a few pieces of avocado, a drizzle of yogurt or sour cream if using, pickled jalapeños to taste, and a sprinkle of crumbled cotija or feta. Squeeze a wedge of lime over each taco before serving.

Serve

Arrange tacos on a platter and serve immediately with extra lime wedges and cilantro on the side. Leftover filling keeps in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of water.