These smoky black bean tacos are so flavorful that even meat lovers won’t miss the protein. Crispy on the outside, creamy on the inside, loaded with fresh toppings.
Why This Recipe Works
Mashing half the beans creates a creamy base that holds the filling together, while the whole beans give texture. The smoked paprika and lime juice do all the heavy lifting on flavor.
Ingredients
- 2 cans (400g each) black beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup pickled red onion
- Fresh cilantro
- Hot sauce of choice
- Salt to taste
Instructions
- In a skillet over medium heat, add beans with spices. Cook 3 minutes, mashing roughly half the beans with a fork.
- Add lime juice, season with salt. Cook another 2 minutes until thick and scoopable.
- Warm tortillas in a dry pan or directly over a gas flame.
- Assemble tacos: bean filling, avocado slices, pickled red onion, cilantro, and hot sauce.
Quick Pickled Red Onion
Slice 1 red onion thin, cover with 1/2 cup apple cider vinegar + 1 tablespoon sugar + 1 teaspoon salt. Let sit 20 minutes. Keeps in the fridge for 2 weeks.
Tips
- Add meat: Brown some chorizo or ground beef and mix with the beans.
- Meal prep: The bean filling keeps 5 days in the fridge and reheats perfectly.
- Make it a bowl: Skip the tortillas and serve over rice with all the toppings.
Nutrition (per 2 tacos)
Calories: 380 | Protein: 15g | Carbs: 58g | Fat: 12g | Fiber: 14g