Black Bean Tacos

Black Bean Tacos

Photo by Tara E.

  • Prep Time


  • Total Time


  • Servings



  • 2

    c. black beans, cooked or from can and rinsed

  • ½

    c. red onion, minced

  • 1

    tsp cumin

  • 1

    tsp paprika

  • salt and pepper

  • 2

    T. cilantro, chopped

  • 4-6

    oz pepper jack cheese, grated

  • 2

    T. olive oil

  • 6-8

    corn tortillas

  • 1

    avocado, sliced

  • salsa, sour cream and hot sauce


In med bowl, add beans with red onion, cilantro and spices. Salt and pepper to taste and lightly mash all ingredients together. In large skillet or cast iron, heat oil over med high. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Take tortilla out of pan and add about 1/4 c of the bean filling to half the tortilla and top with grated cheese, fold over and press down lightly so it holds it shape. Repeat with the rest. Cook each filled taco for about 3 minutes per side until nicely browned and crispy. Carefully flip with spatula so filling doesn't fall out. Serve with hot sauce, salsa, avocados and sour cream.


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