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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Spicy Black Bean Tacos Cooking View

Transitioning to eating mostly meatless meals can be challenging at first when you consider foods that are typically meat-centric – burgers and all manner of tortilla wrapped goods (tacos, enchiladas, etc.) come to mind.  In the past, the idea of a meatless taco was something that I had a hard time getting on board with.  Bringing a big variety of veggies into the mix overcomplicates things, not to mention they need to be perfectly cooked for the end result to be truly enjoyable.  I’ve had them done well here and there (especially from Alex and Sonja, who make all sorts of excellent veg tacos), but in general I just made our usual chicken tacos and was content.

Recently I decided to scrap all thoughts about sautéed veggies and go back to basics.  These spicy black beans are something I make often, usually as a side dish or to mix in with something else.  I make them a little bit different every single time and I almost never use a recipe.  This time, the beans take center stage as the taco filling.  (And this time, I actually wrote down the recipe.)  We topped them only with a bit of pico de gallo and sliced avocado, and wrapped them up in fresh corn tortillas.  We were so amazed at how satisfying this meal was, and this is now a go-to quick meatless meal for us. Dare I say I actually prefer them to chicken tacos?  Growth, people.  Growth.

Spicy Black Bean Tacos
Yield: about 4-6 servings

Ingredients

  • 2 tsp. olive oil
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced or pressed
  • ¾ tsp. kosher salt
  • ¾ tsp. ground cumin
  • ½ tsp. ground chipotle powder
  • Dash ground cayenne
  • 2½-3 cups cooked black beans (about 2 cans, drained and rinsed)
  • 1 cup veggie broth (or water)
  • Juice of 1 lime

For serving: 

  • Corn or flour tortillas
  • Pico de gallo
  • Sliced avocado
Cooking View

Directions

  • Heat the olive oil in a skillet over medium-high heat.  Once the pan is heated, add the onion and sauté just until it begins to soften, about 5 minutes.  Stir in the garlic, salt, cumin, chipotle powder and cayenne and sauté just until fragrant, about 30 seconds.

  • Stir in the beans immediately followed by the veggie broth or water.  Bring to a simmer, then reduce the heat to medium-low and continue to simmer until most of the liquid has evaporated and the beans are tender, about 8-10 minutes.  Remove from the heat, stir in the lime juice and adjust seasonings to taste.

  • Assemble tacos as desired with tortillas, pico de gallo and sliced avocado. Serve immediately.

  • Warm Vanilla Sugar

    I remember giving up meat and thinking the same thing, and then BAM! There were so many new foods I got to play with and pretty much forgot all about it. These tacos are fabulous Annie!

  • Warm Vanilla Sugar

    I remember giving up meat and thinking the same thing, and then BAM! There were so many new foods I got to play with and pretty much forgot all about it. These tacos are fabulous Annie!

  • Those look delicious! I love all kinds of tacos, this variation sounds awesome. :)

  • Those look delicious! I love all kinds of tacos, this variation sounds awesome. :)

  • mimi rippee

    Beautiful tacos! Thank goodness for beans and avocadoes, right?!!!

  • mimi rippee

    Beautiful tacos! Thank goodness for beans and avocadoes, right?!!!

  • srenee213

    I highly recommend potato tacos as another meatless taco alternative! They’re delicious.

  • srenee213

    I highly recommend potato tacos as another meatless taco alternative! They’re delicious.

  • Heidi C

    This looks perfect! I put black bean tacos on the menu this week for a quick, meatless meal, but I’ve never gotten the spices just right. I’m excited to try your version!

  • Heidi C

    This looks perfect! I put black bean tacos on the menu this week for a quick, meatless meal, but I’ve never gotten the spices just right. I’m excited to try your version!

  • I recently made Epicurious’ Black Bean Tacos with Feta and
    Slaw, and while I loved the feta and slaw topping, I thought the black beans themselves were bland. I’ll have to try your flavoring combo next!

    Another veg taco reco: In his Mexican Everyday cookbook, Rick Bayless includes a wonderful zucchini and potato taco (with or without chorizo) that’s absolutely fab.

  • We are just beginning our quest for one meatless meal a week. It sounds easy enough, but when meat has taken the center stage for so many years, I am finding it hard to come up with something hubs will eat (and enjoy). This may just be the recipe to get us rolling. Thanks, Annie!

  • We are just beginning our quest for one meatless meal a week. It sounds easy enough, but when meat has taken the center stage for so many years, I am finding it hard to come up with something hubs will eat (and enjoy). This may just be the recipe to get us rolling. Thanks, Annie!

  • Love these, they sound and look amazing!!!!

  • Love these, they sound and look amazing!!!!

  • annieseats

    Karla, I’ve got lots of ideas here! http://www.annies-eats.com/category/main-dish/vegetarian-main-dish-2/

    Keep arming yourself with great meatless recipes and before you know it, making more meatless meals will be second nature.

  • annieseats

    Karla, I’ve got lots of ideas here! http://www.annies-eats.com/category/main-dish/vegetarian-main-dish-2/

    Keep arming yourself with great meatless recipes and before you know it, making more meatless meals will be second nature.

  • Amelia

    So beautiful! Homemade tortillas, I assume? :)
    I was doing pretty good with meatless meals, but after getting pregnant, I feel like I need more protein than the amount I would need to eat vegetarian wise to equal the same amount. Plus, there are days that I NEED a burger! However, these still look amazing and I’m throwing them on our menu….plus cotija cheese.

  • Gail

    We’ve been making Black Bean Tacos for years based on your bean recipe as a side to the Lime Tequilla Chicken! We love it!

  • Samantha E.

    I don’t think I could resist adding cheese, cholula and sour cream, but I love the idea of black bean tacos!

  • These are definitely going on the menu! I love tacos!

    staceylives.blogspot.com

  • These are definitely going on the menu! I love tacos!

    staceylives.blogspot.com

  • annieseats

    Yes, homemade tortillas – I can’t do without them now!

  • annieseats

    Yes, homemade tortillas – I can’t do without them now!

  • annieseats

    I know, right?! I actually shocked myself by not adding cheese but really the avocado adds a nice creaminess and I actually didn’t even miss the cheese.

  • annieseats

    I know, right?! I actually shocked myself by not adding cheese but really the avocado adds a nice creaminess and I actually didn’t even miss the cheese.

  • Krysten

    Made these for supper yesterday, fantastic! I added guacamole, cheese and salsa in corn tortillas…. incredible!

  • frangsty

    I love your recipes, especially the baked goods. Selfishly, I love that you are eating more meatless meals because that means I can invite Annie’s Eats into my vegetarian life daily! My go-to tacos are Alex & Sonja’s black bean tacos with radish salsa, but this is a great recipe when you only have the basics. Thanks Annie! Good luck on your vegetarian infusion.

  • frangsty

    I love your recipes, especially the baked goods. Selfishly, I love that you are eating more meatless meals because that means I can invite Annie’s Eats into my vegetarian life daily! My go-to tacos are Alex & Sonja’s black bean tacos with radish salsa, but this is a great recipe when you only have the basics. Thanks Annie! Good luck on your vegetarian infusion.

  • Amanda Brewer

    We are eating less meat in our home as well. Our recent trip to the Bay Area was for my partner to attend a Food as Medicine conference hosted by the Center for Mind-Body Medicine. They do offer CME for physicians. I think you would love the conference even though it would not help you at all with cytopathology.

    PS: I just spent an hour reading acouplecooks. It was the first time I really looked at their blog in depth and I love the philosophy behind it. I bookmarked several recipes to try. Thank you for introducing me to them!

  • I actually tend to stuff everything in a tortilla and call it a taco, so I think I have the opposite problem! Beans are pretty much always involved and I can’t wait to try these black beans!

  • Amber Patty

    These were the best! We made your homemade flour tortillas too. Amazing! Thanks for sharing this recipe!!! :)

  • Amber Patty

    These were the best! We made your homemade flour tortillas too. Amazing! Thanks for sharing this recipe!!! :)

  • Christina Munoz

    I just made this. My family loved it! It’s definitely being added to the weekly rotation.

  • Rachel Page

    Time to
    try these out!

  • Ruthie

    These were delicious! I added about 1/2 cup frozen corn kernels and 1/4 cup chopped fresh cilantro. Thanks for such a wonderful recipe that comes together so quickly, Annie! :-)

  • Melissa Brooker

    I made these tonight for my vegetarian sister and we both loved then! The beans are delicious and I will definitely make them again even if not for tacos!