10-Minute Black Bean Tacos

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10-Minute Black Bean Tacos

These black bean tacos are my quick go-to for dinner. They’re vegan and full of flavor and protein. You can make them in just 10 minutes.

This easy dinner is also very flexible. I can change the toppings or beans based on what I have. Eating black beans makes me feel good because they’re full of fiber.

It’s a tasty way to eat healthy and feel great.

Exact Ingredients List (+ Possible Substitutes)

I love making black bean tacos because they’re so versatile. Here’s my go-to list of taco ingredients:

  • Black beans (1 can)
  • Olive oil (2 tablespoons)
  • Onion (1 small, diced)
  • Chili powder (1 teaspoon)
  • Cumin (1/2 teaspoon)
  • Salt (to taste)
  • Tortillas (6-8)

For toppings, I use cabbage slaw, avocado, and salsa. These add crunch and freshness to the tacos. If you’re out of black beans, pinto beans work great too. No cabbage? Lettuce is a perfect substitute.

For vegan options, skip the cheese and use guacamole instead of sour cream. You can even add vegan chorizo or extra veggies for more flavor. I sometimes use a pre-made taco seasoning blend to save time.

The beauty of these tacos is their flexibility. Feel free to mix up the beans or add rice for a heartier meal. Remember, the best tacos are the ones you enjoy making and eating!

Instructions

Are you ready to make black bean tacos? Let’s start this easy recipe! These tacos are simple and quick. You’ll have a tasty meal ready in just 10 minutes.

First, heat oil in a skillet over medium heat. Add diced onions and cook until they’re soft and smell good. This makes your tacos taste better.

Then, add your favorite spices. I use cumin, chili powder, and garlic powder. Put in the black beans and cook until they’re hot. Mash some beans with a fork for extra texture.

While the beans cook, warm your tortillas. I like to char them over an open flame for a real taste. But you can also heat them in a dry skillet.

  1. Mash avocados with lime juice, garlic powder, and salt for a quick guacamole
  2. Toss shredded cabbage with lime juice, olive oil, and a pinch of salt
  3. Assemble your tacos by filling each tortilla with the bean mixture
  4. Top with guacamole, cabbage slaw, and any other desired toppings

This recipe is easy and perfect for busy nights. Soon, you’ll be eating delicious black bean tacos at home!

Tips, Tricks & Storing

I love meal prep for busy weeknights. I make the bean filling ahead and keep it in the fridge. When I’m ready to eat, I just reheat and assemble. Taco seasoning is my go-to for quick flavor. For a fun twist, I fry soft tortillas to make them crispy.

Got leftovers? No problem! I turn them into taco salads or burrito bowls. It’s one of my favorite taco hacks. For best results, I store each component separately. This way, nothing gets soggy.

  • Keep beans in an airtight container
  • Wrap tortillas tightly in foil
  • Store toppings in separate containers

This recipe is easy to double. I often make extra for future meals. On days I want to cut carbs, I serve the filling over lettuce instead of tortillas. It’s just as delicious and super healthy!

“Tacos are not just a meal, they’re a lifestyle.”

With these tricks, you’ll always be ready for taco night. Happy eating!

Recipe Variations & Serving Suggestions

I like to make my taco night fun with new toppings. Pico de gallo, guacamole, and quick-pickled onions add a lot of flavor. For a vegan option, try a cashew-based queso. These toppings make a simple meal exciting!

No Mexican meal is full without yummy side dishes. I often eat my tacos with cilantro lime brown rice or a zesty avocado salad. For a fun time, have a build-your-own taco bar. It’s great for family dinners or casual parties.

If you have leftovers, turn them into a burrito bowl with the bean mix over rice. For breakfast, put the beans under a fried egg. To finish your meal, serve with chips and homemade salsa or guacamole. Don’t forget to have refreshing drinks like agua fresca to cool you down!

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