Vegetarian Black Bean Tacos Recipe

Prepare beans

Heat a medium nonstick skillet over medium heat and add 1 tbs olive oil. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Stir in the drained and rinsed black beans, cumin, chili powder, 0.5 tsp salt and 0.25 tsp black pepper. Cook, stirring occasionally, 4–5 minutes until beans are heated through and some beans begin to mash slightly.

Mash and finish beans

Use a spatula or fork to lightly mash about one-third of the beans in the pan to create a creamy texture while leaving some whole beans for bite. Stir in 1 tbsp lime juice, taste, and adjust seasoning with more salt or lime if desired. Keep warm on very low heat.

Warm tortillas

Heat a second skillet over medium heat and add 1 tsp cooking oil or butter. Warm each tortilla 20–30 seconds per side until pliable and slightly toasted (or wrap tortillas in foil and warm in a 350°F/175°C oven for 5–8 minutes). Keep tortillas covered to stay warm.

Assemble tacos

Place a warmed tortilla on a plate. Spoon approximately 1/3 cup of the prepared black bean mixture into each tortilla (divide evenly among 3). Top each with about 1/3 cup shredded romaine lettuce, diced tomato (about 2–3 tablespoons), and roughly 2 tablespoons shredded cheese. Serve immediately.

Halve and pit the avocado, scoop flesh into a small bowl and mash with a fork until mostly smooth with a little texture. Stir in 1 tbsp lime juice, 1 tsp finely minced red onion, 1 tbsp chopped cilantro, 1/4 tsp salt, 1/8 tsp black pepper and the optional 1/4 minced jalapeño. Taste and adjust salt or lime as needed. Transfer to a serving bowl and cover tightly with plastic wrap (press wrap onto surface) to prevent browning until ready to serve.

Plate the tacos with a dollop (about 1 tbsp) of sour cream on the side or on the taco, a scoop (about 1/2 cup) of cooked cilantro-lime rice, and a small bowl of guacamole. Add extra lime wedges for squeezing over the tacos.