5.0 from 30 votes
Black Bean Tacos
Super quick and nutritious meatless meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 tacos
Calories: 176 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 teaspoons olive oil
- ½ onion finely diced
- 2 cloves garlic minced
- 1 ½ cups frozen corn kernels thawed
- 15 ounces canned black beans 1 can, drained and rinsed
- 1 ½ teaspoons chili powder
- ½ teaspoon cumin
- ½ cup salsa
- salt and pepper to taste
- 8 small corn tortillas or flour tortillas, 6-inches
- toppings as desired
Instructions
- Cook onion and garlic in olive oil over medium heat until tender, about 4 minutes.
- Add corn, black beans, seasonings, and salsa. Simmer 5-6 minutes or until liquid has evaporated.
- Slightly mash some of the beans if desired. Taste and season with salt & pepper to taste.
- Spoon into tortillas and top as desired.
Cup of Yum
Notes
- To use canned beans, rinse thoroughly in a colander.
- To use canned beans, rinse thoroughly in a colander.
- To use dried beans, soak dried black beans in cold water overnight. Drain and rinse. Place in a pot and bring to a simmer, cook 60-90 minutes or until tender. For other types of beans, follow this simple guide for soaking and cooking beans.
- To use dried beans, soak dried black beans in cold water overnight. Drain and rinse. Place in a pot and bring to a simmer, cook 60-90 minutes or until tender. For other types of beans, follow this simple guide for soaking and cooking beans.
- soaking and cooking beans
- Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.
- Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.
- In keeping with the meatless theme of this recipe, swap in any veggies you'd like. Diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!
- In keeping with the meatless theme of this recipe, swap in any veggies you'd like. Diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!
- sautéed mushrooms
- cauliflower rice
Nutrition Information
Serving
1taco
Calories
176
(9%)
Carbohydrates
34g
(11%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
135mg
(6%)
Potassium
392mg
(11%)
Fiber
8g
(32%)
Sugar
1g
(2%)
Vitamin A
189IU
(4%)
Vitamin C
3mg
(3%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 176
% Daily Value*
| Serving | 1taco | |
| Calories | 176 | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 135mg | 6% |
| Potassium | 392mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.