Name: Black Bean Tacos
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 can black beans; 1 small yellow onion; 2 clove garlic; 1 tsp cumin; 0.5 tsp chili powder; 1 whole lime; 0.5 tsp salt; 0.25 tsp black pepper; 8 whole corn tortillas; 1 whole jalapeño; 0.25 cup fresh cilantro; 0.5 cup cotija cheese; 4 whole radishes; 1 whole avocado

← Recipes · Vegetarian · Black Bean Tacos

285 cal10g protein38g carbs10g fat480mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch20 min activeShortcut15 min active

Everyday 25nothing beyond the everyday cabinet

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Black Bean Tacos

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Vegetarian20 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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black beans2 cans

yellow oniondiced1 small

garlicminced2 cloves

cumin1 tsp

chili powder0.5 tsp

limejuiced1 whole

salt0.5 tsp

black pepper0.25 tsp

corn tortillas8 whole

jalapeñothinly sliced1 whole

fresh cilantrochopped0.25 cups

cotija cheesecrumbled0.5 cups

radishesthinly sliced4 whole

avocado1 whole

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat a skillet over medium. Drain and rinse the black beans, then add them to the skillet.

2Add the diced onion and minced garlic. Cook for 3 minutes until softened and fragrant.

3Stir in cumin, chili powder, lime juice, salt, and pepper. Cook 5 more minutes, stirring occasionally. If the beans seem dry, add a splash of water.

4Warm the tortillas directly over the flame of your stove for 30 seconds per side, or wrap them in foil and warm in a 300° oven for 5 minutes.

5Build each taco: spoon beans down the center, then top with jalapeño, cilantro, cotija, and radish slices. Add avocado at the end.

6Serve immediately with lime wedges.