Yield: about 4-6 servings


  • 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
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  • step 1: HideShow Images

    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.

  • step 2: HideShow Images

    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.

  • step 3: HideShow Images

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