Black Bean Street Tacos

Black Bean Street Tacos

These authentic black bean street tacos deliver incredible flavor with simple, wholesome ingredients. Perfectly seasoned black beans are nestled in warm tortillas and topped with fresh cilantro lime crema, pickled cabbage, and cotija cheese for a satisfying meal that's both vegetarian-friendly and bursting with Mexican street food vibes.

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Course: Appetizer, Main Course

Cuisine: Mexican, Vegetarian

Keyword: Tacos, Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 385kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

2 tablespoons avocado oil
½ medium white onion diced
1 jalapeño pepper diced
3 garlic cloves chopped
1 teaspoon sea salt
1½ tablespoons Taco Seasoning
Pinch cayenne pepper optional
3 cups cooked black beans
1 tablespoon lime juice
6 to 8 tortillas
Toppings
Pickled cabbage
Cilantro Lime Crema
Cotija cheese
Sliced jalapeños
Fresh cilantro

Instructions

Heat avocado oil in a large skillet over medium heat.
Add diced onion, jalapeño, and chopped garlic to the skillet. Cook for 5-7 minutes until vegetables are softened and fragrant.
Stir in taco seasoning and cayenne pepper (if using). Cook for 1 minute until spices are aromatic.
Add black beans to the skillet and cook for 5-8 minutes, stirring occasionally, until mixture has thickened.
Using a fork or potato masher, lightly mash some of the beans to create a chunky texture while leaving some beans whole.
Remove from heat and stir in lime juice and sea salt to taste.
Warm tortillas according to package directions or over an open flame.
Assemble tacos by filling each tortilla with the black bean mixture and desired toppings.

Notes

For best flavor, use dried black beans cooked from scratch, but canned beans work well for convenience

If you don't have taco seasoning, substitute with 1 teaspoon cumin, ½ teaspoon chili powder, and ½ teaspoon paprika

Tortillas can be warmed in a dry skillet, directly over a gas flame, or wrapped in damp paper towels and microwaved for 30 seconds

Make the black bean mixture up to 3 days ahead and reheat when ready to serve

For extra smoky flavor, add a pinch of chipotle powder along with the taco seasoning

Substitute corn tortillas for a gluten-free option

Leftover black bean mixture makes an excellent filling for quesadillas or burrito bowls

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