Skip to content
FriendsPantry

Mexican · Tex-Mex

Black bean tacos

Vegetarian

Warm corn tortillas filled with cumin-spiced, lightly mashed black beans, crunchy red cabbage, avocado and a squeeze of lime — a quick weeknight taco night.

Black bean tacos is a Mexican main course, ready in about 25 minutes and made with black beans (cooked or canned) and corn tortilla. It serves 4 and is rated beginner to cook.

Start cooking
A delicious serving of tacos with lemon slices, salsa, and black beans on a textured plate.
Photo: Loren Castillo / Pexels · Pexels License
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Beginner
Calories
388

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Warm the oil in a frying pan and cook the onion (opens in a new tab) until soft. Add the garlic (opens in a new tab), cumin (opens in a new tab), paprika (opens in a new tab) and cayenne for 1 minute.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the beans, water and salt. Simmer for 5 minutes, mashing about half the beans with a fork, until thick. Stir in the lime juice (opens in a new tab).

    • 5 min
    • medium-low heat

  3. Step 3

    Warm the tortillas (opens in a new tab) in a dry pan for 30 seconds per side, stacking them in a clean tea towel to keep soft.

    • 4 min
    • medium-high heat

  4. Step 4

    Fill each tortilla (opens in a new tab) with beans, cabbage and avocado (opens in a new tab), then add cilantro (opens in a new tab), cheese and lime (opens in a new tab) as you like.

    About this dish

    Origin
    Not attributed to one place · Origin uncertainA modern home-style filling rather than a specific regional dish; tacos themselves are Mexican.Also popular in Mexico, United States
    Dish
    Lunch · Dinner · Main courses · Wraps & rolls
    Cooking method
    Sautéed, Simmered
    Taste
    earthy, savoury, fresh, spicy (chilli heat)
    Diet
    Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · High-fibre
    All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-fibre · Low-sodium · DASH-style · Calorie-conscious
    Without the optional extras: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
    Good for
    Everyday · Budget-friendly · Child-friendly
    Cook more with
    Black beans (cooked or canned) · Corn tortilla · Onion · Garlic · Cumin · Paprika
    Techniques
    Sautéing · Simmering

    Allergens

    • Contains, can be adapted: Milkfrom queso fresco

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    388 kcal per serving

    Calculated

    1 serving ≈ 288 g · recipe makes 4

    Where the energy comes from

    • Protein 15%
    • Carbohydrate 60%
    • Fat 25%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy388 kcal135 kcal
    Protein15.3 g5.3 g
    Carbohydrate60.9 g21.1 g
    Net carbohydrate43.3 g15 g
    Sugars3.4 g1.2 g
    Added sugars0 g0 g
    Fibre17.6 g6.1 g
    Fat11.3 g3.9 g
    Saturated fat1.7 g0.6 g
    Trans fat——
    Cholesterol0 mg0 mg
    Sodium329 mg114 mg
    Salt equivalent0.8 g0.3 g
    Vitamins & minerals per serving
    Potassium
    843 mg
    Calcium
    109 mg
    Iron
    4.2 mg
    Magnesium
    143 mg
    Vitamin A (RAE)
    33 µg
    Vitamin C
    22 mg
    Vitamin D
    0 µg
    Vitamin B12
    0 µg
    Folate (DFE)
    222 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: coriander leaves, lime, queso fresco.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Doubling up two tortillas per taco stops them tearing.

    Serve with

    • Serve with pico de gallo and guacamole.

    Storage

    • The bean filling keeps 4 days refrigerated or 3 months frozen.

    Reheating

    • Reheat the beans with a splash of water.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Sauces, chutneys & dips for this dish

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 2, 3, 4

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

    You might also like