Black Bean Tacos

Black Bean Tacos are a delicious way to use pantry staples, topped with creamy citrus-cilantro sauce, avocado, and saucy cabbage. Add lime and cheese for the best vegetarian (or vegan) tacos!

📝 Ingredients

• 1/2 large ripe avocado (1/2 cup)
• 3/4 cup cilantro (packed; plus more cilantro for topping if desired)
• 1 large lime
• 1 large orange
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 tablespoon jalapeño (coarsely chopped, 1/2 jalapeño; plus more if desired)
• Salt and pepper
• 1/2 cup water
• 2 tablespoons olive oil
• 1/2 cup diced yellow onion (1/2 of 1 onion)
• 1 teaspoon minced garlic (2 cloves)
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon paprika
• 2 (14.5-ounce) cans black beans
• 1/3 cup vegetable broth (or stock, or chicken broth/stock if not vegetarian; water can also be used)
• 1/2 head green cabbage (3 cups finely shredded)
• 10 to 12 corn tortillas (or flour tortillas, street-taco-sized)
• Cotija cheese (for serving)
• Lime (lime wedges for serving)

👨‍🍳 Instructions

1. 1Make Sauce: Sauce: Add 1/2 cup ripe avocado and cilantro (it’s fine to include stems; this will take most of a bunch) to a small blender. Zest and juice lime and orange to get 1 teaspoon lime zest, and 2 tablespoons lime juice, 1 teaspoon orange zest, and 4 tablespoons orange juice. Add to blender along with minced garlic, honey, jalapeño, and water. Season to taste with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth. Taste and adjust any flavors to personal preference. Place in fridge to chill while preparing everything else.
2. 2Cook Black Beans: Beans: Drain and rinse beans. Heat the oil in a large pot over medium-low heat. Add diced onion and minced garlic. Stir until softened, about 4–5 minutes. Add in ground cumin, chili powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until fragrant, about 30 seconds to 1 minute. Add in 1 and 1/2 cups beans along with broth, stock, or water. Stir, then gently mash beans with the back of a wooden spoon (or potato masher).
3. 3Finish Beans: Continue to cook over medium-low heat, stirring often, until mixture reaches a simmer and thickens. Mash beans again, then add in remaining beans. Stir to combine. Reduce heat to low and cover. Stir occasionally while finishing everything else. Taste and adjust salt to personal preference; I usually add another 1/4 teaspoon here, but remember the cheese (if used) is salty as well.
4. 4Prepare Cabbage: Cabbage: Add cabbage to a large bowl and drizzle about half the sauce over it. Toss with tongs to combine and place in fridge.
5. 5Prepare Tortillas: Tortillas: See note 1 for preparing tortillas. I typically char them over a gas flame on my stovetop, but any method works.
6. 6Assemble: Place a large scoop of cabbage down the center of the tortillas and a few spoonfuls of beans on top. Thinly slice the other half of the avocado and add it to the tacos. Add a generous drizzle of sauce and any other desired toppings, such as cheese, additional cilantro, and/or jalapeños. If you aren’t adding cheese, you may want an extra sprinkle of salt. Squeeze some fresh lime wedges over the tacos and enjoy immediately.