Black Bean Tacos

Smoky cumin spiced black beans in warm corn tortillas with crunchy cabbage, salsa, and sour cream.

• Time: 15 min
• Servings: 4 servings
• Difficulty: Easy

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 8 corn tortillas
• 1 cup shredded cabbage
• 1/2 cup salsa
• 1/4 cup sour cream
• 1 tsp ground cumin
• 1 tbsp olive oil
• Lime wedges, for serving
• Warm any leftover beans and store in the fridge for up to 3 days for quick tacos tomorrow.

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the beans, cumin, and a pinch of salt, and cook 5 minutes, mashing a few beans to make them creamy.
2. Warm the tortillas in a dry skillet or directly over a gas flame until pliable.
3. Fill each tortilla with beans, then top with cabbage, salsa, and a spoonful of sour cream.
4. Serve with lime wedges for squeezing over.
5. Warm any leftover beans and store in the fridge for up to 3 days for quick tacos tomorrow.

Tags: 15-Minute Meals, Budget Recipes

More recipes to try

• 15-Minute Garlic Butter Pasta
• Chicken Stir Fry
• Tuna Salad Wrap

Frequently asked questions

How long does it take to make Black Bean Tacos?

Black Bean Tacos takes about 15 min from start to finish, which makes it a great fit for busy weeknights.

Can I meal prep Black Bean Tacos?

Yes. Cook Black Bean Tacos as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

What can I substitute in Black Bean Tacos?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.