The BEST Black Bean Tacos (20 Minutes)
These Black Bean Tacos are cheesy, super flavourful, and come together in around 20 minutes.
Servings: 6 tacos
Calories: 335kcal
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 red onion finely sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon chilli flakes
- 2 teaspoon balsamic vinegar
- 2 teaspoon Worcestershire sauce
- 400g tinned black beans drained weight 235g
- 400g tinned kidney beans drained weight 235g
- 6 soft wheat tacos
- 6 tablespoon grated cheddar cheese
- 6 tablespoon grated red Leicester or cheddar
Toppings
- 1 avocado mashed with salt and pepper
- 5 baby tomatoes finely chopped and seasoned with salt and pepper
- jalapeños
- cilantro roughly chopped
- 6 lime wedges
Instructions
- Place a frying pan (skillet) on medium heat and drizzle with a tablespoon of olive oil. Add in your minced garlic and sliced red onion. Fry for a few minutes until slightly softened.
- Next up, add in your ground cumin, paprika, chilli flakes, grind of black pepper, big pinch of salt, balsamic vinegar, and Worcestershire sauce. Give everything a mix until well combined.
- Pour in your black beans and kidney beans with around 30ml water. Break down the beans slightly by smashing them with a wooden spoon. Cook for a further 5 minutes until softened. Taste and season accordingly.
- Either by removing the beans from your current skillet and using that same skillet, or by grabbing another frying pan. Place it on medium heat and drizzle with a teaspoon of olive oil. On your countertop, get a taco and place a couple of tablespoons of the black bean filling on one side, then top with your cheeses and fold in half (see images further up in this blog for reference!). Repeat for all your tacos and then place them in the pan (you might need to do these in multiple batches or multiple pans) and fry on each side for 2 minutes until golden and crispy.
- Meanwhile, prepare all of your toppings from your avocado crush, tomatoes, cilantro, and limes. Once your tacos are golden and crispy, remove from the heat and set aside. If you're doing loads more tacos, then place them in a preheated oven at around 90C/200F. When you're ready to eat, top your tacos with all of your extra bits and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up to find them!
To double quantity: This recipe can be doubled to make 12 tacos.
If you've got leftover tortillas: If you've got leftover tortillas, I tend to place them in the freezer until I next want to use them.
If you've got leftover filling: For leftover black bean filling, you can either place it in an airtight container and into the fridge for up to 3 days or into the freezer for up to 3 months. I'd use the filling with baked potatoes, you could cook it up with some tomato sauce and then serve it with pasta. Or just have the black bean filling on toast with a few spices or avocado!
If you've got leftover tacos: for any of you who weren't able to finish off your black bean tacos, don't let them go to waste! Place them in an airtight container and into the fridge for up to 3 days. To reheat, simply place them in a preheated oven 160C/320F for 10 minutes to heat up. If you place them in the microwave they'll just go soggy.
Nutrition
Calories: 335kcal | Carbohydrates: 35g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 360mg | Potassium: 707mg | Fiber: 13g | Sugar: 3g | Vitamin A: 587IU | Vitamin C: 14mg | Calcium: 229mg | Iron: 3mg