Learn how to whip up delicious Black Bean Tacos using a simple stovetop method in just a few straightforward steps! These tacos, filled with flavorful black beans and topped with your favorite garnishes, offer a satisfying mix of textures. Enjoy these homemade vegetarian tacos as a quick weeknight dinner or a casual weekend feast. They're sure to become a go-to recipe in your household!
If you're on the hunt for a quick, nutritious, and flavor-packed meal, you've come to the right place. Today, I'm thrilled to share my recipe for Black Bean Tacos - they're the perfect weeknight dinner that's not only wholesome but also incredibly delicious.
These tacos are a fantastic way to integrate more plant-based meals into your diet without sacrificing taste or satisfaction. The heart of these tacos is the black beans - a superfood known for its high protein and fiber content.
Combined with a colorful array of veggies like green or red peppers, cherry tomatoes, shredded cabbage, and sweet corn, it's a dish that's as visually appealing as it is tasty.
But what really sets these tacos apart is the blend of spices. Minced garlic, taco seasoning, smoked paprika, and chipotle chile powder come together to create a smoky, savory flavor profile that'll make your tastebuds dance.
A splash of lime juice adds a tangy freshness that perfectly balances out the richness of the beans and spices.
To top it all off, we've got creamy diced avocado and crunchy taco shells for an irresistible mix of textures. You can even take flavors to the next level with my Mexican Slaw for Tacos.
So whether you're a seasoned vegan, a flexitarian, or just someone who loves good food, these Black Bean Tacos are sure to impress. Let's dive into the recipe, shall we?
- Onion: This humble ingredient is the flavor backbone of our taco filling. Yellow onions are commonly used, but feel free to substitute with red or white onions for a different flavor profile.
- Green or Red Pepper: Adds a sweet crunch to our tacos. If you prefer a bit of heat, try adding a jalapeno pepper too.
- Cooked Black Beans: Use canned black beans or my Slow Cooker Black Beans.
- Cherry or Grape Tomatoes: These little bursts of juicy flavor add a fresh element to our tacos. If you're out of these small tomatoes, a chopped up large tomato will work just as well.
- Shredded Cabbage: Adds crunch and freshness. If you prefer, you can skip cooking the cabbage and add it for crunch later.
- Frozen Corn: Brings a sweet pop of flavor to the tacos. Fresh or canned corn can be used in place of frozen if that's what you have on hand.
- Minced Garlic: Infuses our taco filling with a savory depth of flavor. If you don't have fresh garlic, a half teaspoon of garlic powder can be used instead.
- Taco Seasoning: Packs a punch of flavor. If you don't have a pre-made mix, you can make your own with a blend of spices like cumin, chili powder, and oregano.
- Smoked Paprika: Gives the tacos a smoky flavor. Regular paprika can be used in its place, but the flavor won't be quite as deep.
- Chipotle Chile Powder: Adds a smoky heat to our tacos. If you don't have this on hand, you can substitute with cayenne pepper.
- Lime Juice: Brightens up the flavors.
- Avocado: Brings a creamy richness to balance out the flavors. If you don't have any ripe avocados, a dollop of sour cream or Greek yogurt can provide a similar effect.
- Ground Cumin: Adds a warm, earthy flavor. If you're out, coriander is a good substitute.
- Taco Shells: The vessel for our delicious filling. If you prefer, you can use soft tortillas, lettuce wraps, or even turn the filling into a salad over greens.
Skillet Black Bean Tacos
- 1 onion chopped fine
- 1 green or red pepper chopped fine
- 1 ½ cups cooked black beans drained and rinsed (about 1 can)
- 1 cup cherry or grape tomatoes chopped
- 2 cups shredded cabbage
- 1 cup frozen corn thawed
- 2 teaspoons minced garlic
- 2 tablespoons taco seasoning
- 1 teaspoon smoked paprika
- ¼ teaspoon chipotle chile powder
- 4 tablespoons lime juice divided
- 1 avocado peeled, pitted and diced
- ¼ teaspoon ground cumin
- 8 taco shells cooked according to package directions
- For topping: cheese or Daiya sour cream or Greek yogurt (dairy or non-dairy)
- Spray a large skillet with olive oil. Add onion and pepper and cook for 10 to 12 minutes. Add black beans, tomatoes, cabbage, corn, garlic, taco seasoning, paprika, chipotle chili powder and 2 tablespoons lime juice. Cook over medium heat for 10 minutes.
- Meanwhile, place avocado in a small bowl. Drizzle with remaining 2 tablespoons lime juice and sprinkle with ground cumin.
- Spoon bean mixture into shells. Top with avocado, cheese and sour cream.