Black Bean Tacos

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It’s handy having teenage kids who are Pinterest junkies. What feels like ages ago, my oldest daughter found a recipe for black bean tacos and volunteered to help make it for dinner one night. I love adding black beans to my traditional ground beef tacos (I love the flavor it adds, but I mostly love the way it stretches the meat out) but I had never considered making meatless tacos with black beans as the main feature.

black bean tacos recipe

As we chopped the and mixed the ingredients for the filling, I fell in love with the color. And the smell! Oh, it smells heavenly!

black bean tacos recipe

Without further ado…the black bean taco recipe!

Vegetarian Black Bean Tacos

Black Bean Tacos
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 cans of black beans, drained and rinsed
  • ½ cup red onion, chopped
  • 1 tsp. cumin
  • 1 tsp. paprika
  • ¼ to ½ cup fresh cilantro, chopped
  • 1 large tomato, diced
  • Coarsely ground sea salt and fresh ground pepper to taste
  • 2 Tbsp. olive oil
  • 1 cup monterey jack cheese, grated
  • 12 corn tortillas (or as many tortillas as needed for filling)
  • black bean tacos recipe
Instructions
  1. Mix all ingredients except oil, cheese and tortillas in a large bowl.
  2. Heat olive oil in a large skillet over medium-high heat, a little at a time. Place a tortilla in the oil and add about ¼ cup of the bean filling on one half (it doesn't take much!). Sprinkle with a small amount of cheese.
  3. Let the tortilla cook open faced until it starts getting bubbly and browned on the bottom. Fold the tortilla in half and press gently with a spatula. If needed, flip the tortilla over to crisp on the other side for a minute.
  4. black bean tacos recipe
  5. Place tacos on a paper towel to soak up some of the oil while making the rest. You might want to place them on a cookie sheet in a warm oven for a few minutes before serving so the first tacos don't get cold.
  6. Serve with fresh salsa, guacamole and sour cream if desired.

 
These tacos go perfectly with a side of Spanish rice and a green salad. Enjoy!

Note: As a reader pointed out, there is typically more filling than the 12-taco-recipe calls for, so you can either make more tacos til you run out of filling, half the recipe, or add a scoop of the filling to a salad the next day for lunch. It makes a wonderful taco salad!

 
black bean tacos recipe

This recipe is modified from one my daughter found at endlesssimmer.com. My biggest modification was adding tomatoes to the filling, which I thought added some nice color and flavor as well.

© 2013, Lolli. All rights reserved.

About Lolli

Lolli has written 2852 posts on this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. You can also find me writing at Home Made Simple, Famous Footwear blog and P&G Everyday. *Add my posts to BlogLovin' or Feedly today!*

Comments

  1. Made this for dinner last night! The servings are very off. I cut it in half and it still made 11 small tortillas! It was very good, but next time I would definitely up the amount of tomatoes, onions and cilantro!

    [Reply]

    Lolli Reply:

    You’re right – I always have some of the filling left over and usually save it for the next day to make a taco salad. It’s so good! I love recipes like this where it’s totally easy to increase or decrease the parts that you like the best (or don’t want so much of). I’m going to make a note about the serving sizes, though, for sure!
    Lolli´s last blog post ..Easy Lemon Chicken Recipe {Not Deep-Fried!}

    [Reply]

  2. Looks yummy and easy to make. I love tacos!

    [Reply]

  3. These sound easy and delicious! Thanks for sharing!

    [Reply]

  4. OH Lolli :) looks delicious and I can almost smell them
    Tricia @ Night owl mama´s last blog post ..13 Must Try Pumpkin Fudge Recipes

    [Reply]

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