These tacos are the quickest and easiest to make! The canned black beans, salsa, spices, and garlic are given a little simmer together before being stacked on top of tortillas and topped with a brilliant lime crema and any toppings of your choosing. It’s a dish for vegetarian food that everyone will like. This recipe yields roughly 8 tacos.
Ingredients for Easy Black Bean Taco Recipe
2 (14.5 oz) cans black beans, drained and rinsed
1 cup store-bought refrigerated tomato salsa* or left-over homemade salsa
1 1/2 tsp chili powder
1 tsp ground cumin
Salt and freshly ground black pepper
1/2 medium avocado
1/2 cup plain Greek yogurt
1 cup fresh cilantro**
1 Tbsp lime juice, or more to taste
1 clove garlic, pressed through a garlic crusher
For serving
8 (6-inch) yellow corn tortillas,*** warmed
Shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes
Directions for Easy Black Bean Taco Recipe
Black beans, salsa, chili powder, and cumin should all be mixed together in a medium pot. Keep stirring the mixture occasionally while it’s simmering for around 5 to 10 minutes. If you so choose, you can slightly mash the beans.
While that is happening, place the avocado, Greek yogurt, cilantro, lime juice, and garlic in a food processor and pulse until the cilantro is finely chopped. To taste, season with salt and pepper, and if you would like the sauce to be thinner, you may add one table spoon of water.
In order to assemble the tacos, put the black bean mixture, avocado, cilantro lime crema, lettuce, cheese, and tomatoes on top of each tortilla. Immediately serve after cooking.
Notes for Easy Black Bean Taco Recipe
You can find salsa that has been chilled in the dairy section or the chilled Latin foods area of the shopping store. If you make your own, use one with garlic, onions, parsley, tomatoes, and onions.
About a third of the way up a medium-sized bunch of cilantro should be used. Use mostly leaves and some stem.
I like to cook corn tortillas for tacos this way, but the ones in the picture were just warmed up and cooked over a flame: I lightly oil the tortillas with olive oil and cook them in a pan over medium-high to medium heat until the bottom starts to get golden brown spots. Then I flip them over and cook the other side until it’s just barely cooked.
Lettuce, cheese, and peppers are not in nutrition.