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. 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!
Black Bean Tacos
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
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.