Taco time! I made black beans the star of this recipe because they’re busting with nutrition, and they’re a terrific source of plant-based protein and fiber. And while this dish is perfect for vegetarians, I’m confident meat lovers will enjoy this tasty twist on a Mexican classic, too.

Best of all this recipe comes together in no time; simply make the bean and salsa filling, tuck it into a soft or hard taco shell, then top with chopped tomatoes, shredded Mexican cheese, and jalapeños.

Try my Turkey Tacos and Chicken Enchiladas!

(5 stars) 1 rating

Black Bean Tacos

Taco time! I made black beans the star of this recipe because they’re busting with nutrition, and they’re a terrific source of plant-based protein and fiber.
Yield: 6 tacos
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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Ingredients
 

Sautéed Black Bean and Salsa filling

  • 32 ounces black beans, drained and rinsed
  • 16 ounces salsa (mild, medium or spicy)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 teaspoons Dijon mustard

Tacos

  • 6 to 8 taco shells*, hard or soft
  • 1 cup yellow corn, canned, fresh or frozen
  • 1 cup chopped tomatoes
  • 1 cup chopped red onion
  • 1 cup shredded 2% Mexican blend cheese
  • 2 cups shredded lettuce
  • Optional chopped avocado
  • Optional minced cilantro
  • Optional sliced scallions
Ingredient Details to Know
*If you follow a gluten-free diet, choose a gluten-free corn taco shell.

Instructions
 

  • To prepare black bean filling, warm a large skillet over medium heat. Add the black beans, salsa, garlic, cumin and mustard and mix until everything is well combined. Sauté until bubbly and hot, about 5 to 10 minutes.
  • To assemble tacos, place ½ cup sautéed bean-salsa mixture into each taco shell and top with corn, lettuce, tomatoes, red onions, Mexican cheese and optional avocado, cilantro and scallions.

Notes

Nutrition provided for 1 taco.
Note: If you don’t have taco shells, you can enjoy the filling on a baked potato, over couscous, quinoa, brown rice…or even on top of greens.
Author: Joy Bauer, MS, RDN, CDN
Course: Lunch, Main Course
Cuisine: Mexican

Nutrition Information per serving

Calories: 200Carbohydrates: 30gProtein: 11gTotal Fat: 4g— Unsaturated Fat: 2g— Saturated Fat: 2gCholesterol: 10mgSodium: 600mgPotassium: 553mgFiber: 9gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0gVitamin C: 9mgIron: 2.3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!