Mexico · Appetizers and Sandwiches

Black Bean Tacos

Canned black beans cooked down with cumin, smoked paprika, garlic, and lime until thick and slightly smoky.

20 min✻4 servings✻310 kcal
Black Bean Tacos

Ingredients

  • cans black beans (400–425 g each), drained and rinsed (about 480 g drained)2
  • small red onion1
  • garlic cloves3
  • olive oil1 tbsp
  • tomato paste1 tbsp
  • ground cumin1.5 tsp
  • smoked paprika1 tsp
  • chili flakes or 1 chipotle pepper in adobo0.5 tsp
  • lime juice3 tbsp
  • salt1 tsp
  • small corn tortillas8
  • ripe avocado, sliced or mashed1
  • sour cream or Greek yogurt100 g
  • red onion, thinly sliced and soaked in lime juice0.5
  • fresh cilantro or parsley2 tbsp

Method

  1. 1Heat olive oil in a skillet over medium heat. Add diced onion and a pinch of salt. Cook 4–5 minutes until soft.
  2. 2Add garlic, cumin, smoked paprika, and chili flakes. Stir for 1 minute until fragrant. Add tomato paste and stir another minute until it darkens slightly.
  3. 3Add drained beans. Use the back of a wooden spoon or spatula to mash roughly a third of them — this releases starch and thickens the filling. Stir everything together.
  4. 4Cook 3–4 minutes over medium heat, stirring occasionally, until the mixture is thick and holds together. Add lime juice and adjust salt. The filling should be dry enough to hold in a taco without dripping.
  5. 5Warm tortillas: place them one at a time in a dry skillet over medium heat for 30 seconds per side, or wrap the whole stack in a damp paper towel and microwave for 1 minute.
  6. 6Assemble: spoon the bean filling onto each tortilla, add avocado, a spoonful of sour cream, quick-pickled onion, and cilantro. Serve immediately.