4.8 from 18 votes
Black Bean Tacos
Black Bean Tacos served in crispy taco shells with creamy avocado sauce, pickled red onions, shredded cabbage, and cheese. These restaurant style tacos are easy to make at home and a family favorite dinner!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
256 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the black beans:
- 1 tablespoon olive oil or avocado oil
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 15- ounce black beans rinsed and drained, canned
- 3/4 teaspoon cumin ground
- 3/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon oregano dried
- 1/4 cup vegetable broth or water
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
For the tacos shells:
- 8 corn tortillas
- olive oil for frying, or avocado oil
- cotija cheese
Taco toppings:
- avocado creamy sauce
- cheese shredded
- red cabbage finely sliced
- red onion pickled
- Pico de Gallo
- cilantro
- cotija cheese
Instructions
- To make the beans, heat the oil in a large skillet. Add the onion and cook until softened, stirring occasionally, about 4 minutes. Add the garlic and cook for 1 minute. Add the black beans, cumin, chili powder, paprika, and oregano. Stir to coat the beans in the seasonings.
- Add the vegetable broth (or water), tomato paste, lime juice, salt, and pepper. Stir to combine and cook for about 3 minutes, or until tomato paste dissolves and the beans thicken. Taste and season with additional salt and pepper, if necessary. You can mash them a little with a large spoon if you want.
- To make the crispy tortillas: Add the oil to a small skillet until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot (350 degrees), this will take about 5 to 7 minutes. Line a plate with paper towels and place by the skillet.
- When the oil is hot, carefully place a tortilla in the hot oil and cook until it is blistering but still soft, about 10 to 15 seconds. Using tongs, turn tortilla over and then immediately fold to form a taco shell. Once the tortilla is holding its shape, turn until crisp and golden all over, 15 to 30 seconds longer.
- Transfer to the prepared plate and sprinkle with cotija cheese and a little salt on the inside and outside of the taco shell. Make sure you sprinkle the cheese on when the tortillas are hot so it will stick. Continue frying the tortillas. If the oil starts to smoke, it is too hot, turn down the temperature and wait a bit.
- To assemble the tacos: Spoon the black beans into the center of the crispy tortillas. Top with the creamy avocado sauce, cheese, shredded cabbage, pickled red onions, pico de gallo, cilantro, and a little cotija cheese (or whatever toppings you like). Serve immediately.
Cup of Yum
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
44g
(15%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
471mg
(20%)
Potassium
516mg
(11%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Vitamin A
310IU
(6%)
Vitamin C
6mg
(7%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 471mg | 20% |
| Potassium | 516mg | 11% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.