iCook.ing
DiscoverSign inSign up
Black Bean Tacos
iCook.ing
Save free

loveandlemons.com

Black Bean Tacos

These black bean tacos are an easy, delicious dinner! To make them quick to assemble on a weeknight, prep the pickled cabbage and cilantro lime crema in advance. The cabbage keeps well for 2 weeks in the fridge, and the crema keeps for 5 days. If you like, you could even make the beans ahead and store them in the fridge for up to 3 days.

Prep

15 min

Cook

15 min

Total

30 min

Serves

4

Instructions

  1. 01

    Heat the avocado oil in a medium pot or large skillet over medium heat. Add the onion, jalapeño, garlic, and salt and cook, stirring occasionally, for 8 minutes, or until softened.

  2. 02

    Stir in the taco seasoning and cayenne, if using, and cook for 1 minute. Add the beans and ¼ cup of the reserved bean liquid and cook for 5 to 8 minutes, or until the vegetables are totally soft and the mixture is thick. If the pan becomes dry, add the remaining ¼ cup bean liquid.

  3. 03

    Mash some of the beans with the back of a wooden spoon to make the mixture lightly creamy. Stir in the lime juice and season to taste.

  4. 04

    Assemble tacos in the tortillas with the beans, pickled cabbage, crema, Cotija cheese, jalapeños, and cilantro.

Nutrition

per serving · 2 tacos

Calories
362
Protein
15g
Carbs
58g
Fat
9g
Fiber
15g
Sugar
2g
Sat. fat
1g
Sodium
684mg

Variations & swaps

Black Bean Tacos Variations

  • This recipe is delicious as written, but it’s also super flexible. Feel free to change it up! Here are a few variations to get you started:
  • Make pinto bean tacos by replacing the black beans with pintos.
  • Add a roasted veggie like roasted sweet potatoes, roasted cauliflower, or roasted butternut squash.
  • Use pickled red onions instead of pickled cabbage.
  • Make a quick cabbage slaw with shredded cabbage, a drizzle of oil, fresh lime juice, and salt if you haven’t prepped the pickled cabbage ahead.
  • Or swap the sauce. This avocado sauce would be fantastic, and my chipotle sauce would be delicious too. In a pinch, simply top the tacos with a scoop of sour cream and a squeeze of lime juice!
  • Let me know what variations you try!
View original on loveandlemons.com

Free · No ads

Save this recipe to your own library.

iCook.ing is a free recipe library. Create an account in 10 seconds to save this recipe, plan your week, and head to the store with one shopping list.

Sign up — freeAlready a user? Sign in

  • Save from anywhere

    Paste a link from a recipe blog, Instagram, TikTok, Facebook, or Pinterest — we pull the ingredients, steps, and photo.

  • Plan your week

    Drag recipes onto a weekly plan, scale for the number of people you're feeding, and never wonder what's for dinner.

  • One shopping list

    Your plan rolls up into a single, de-duplicated shopping list — sorted by aisle so the store run is faster.

  • Cook, don't scroll

    Big, screen-stays-awake cook mode with built-in timers. No ads. No life story above the recipe.