Black Bean Tacos Recipe

Prepare beans

Heat a large skillet over medium heat. Add olive oil and swirl to coat.

Add the diced onion and cook, stirring, until softened and translucent, about 4–5 minutes.

Stir in minced garlic and cook 30 seconds until fragrant.

Add the drained black beans, ground cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.

Pour in 2 tablespoons of water or vegetable broth to loosen the mixture. Cook, stirring occasionally, 4–6 minutes so flavors meld and some liquid reduces.

Using a potato masher or the back of a spoon, mash about one-third to half of the beans in the pan to create a mixture with both creamy and whole-bean texture. If the filling seems dry, add up to 1 tablespoon more water/broth.

Remove from heat and stir in lime juice and chopped cilantro (if using). Taste and adjust seasoning with additional salt, pepper, or lime as needed.

In a medium bowl combine shredded cabbage and grated carrot.

In a small bowl whisk together Greek yogurt (or sour cream), mayonnaise, 1 tablespoon lime juice, honey or agave, and 1/4 teaspoon salt until smooth.

Pour the dressing over the cabbage-carrot mixture and toss thoroughly to coat. Taste and adjust seasoning; chill briefly if time allows (15–20 minutes) to let flavors marry.

Slice avocado and dice tomato if using. Have hot sauce or pickled jalapeños ready for those who want heat.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots (or wrap in a damp towel and microwave 30–45 seconds for 8 tortillas). Keep wrapped in a clean towel to stay warm.

Assemble tacos: place about 2–3 tablespoons of the black bean filling in the center of each tortilla (roughly 8 tacos total). Top each with a generous spoonful of slaw, a few slices of avocado, a sprinkle of crumbled cotija/feta if using, and diced tomato or jalapeños as desired.

Serve immediately with lime wedges and extra hot sauce on the side.