Black Beans Tacos

Smoky, zesty, perfectly crave-able, and dangerously easy to boot, this Taco Black Bean recipe transforms canned black beans into perfectly-spiced Mexican bean tacos in 25 minutes or less. Think: creamy, cumin-kissed beans tucked into warm tortillas with sweet corn salsa, creamy avocado, a kiss of bright lime, and all your favorite crunchy toppings. Hearty, satisfying, and made with pantry staples, these tacos deliver big flavor with minimal effort!

📝 Ingredients

• 2 TBS Olive Oil
• 1 small Red Onion (– finely diced (about 1 cup))
• 1 small Red Bell Pepper (– finely diced (about 1 cup))
• 1 large Jalapeno Pepper (– seeded, ribbed & finely diced (about heaping 1/4 cup))
• 2-3 cloves Garlic (– peeled & minced)
• 1 1/4 tsp EACH: Ground Cumin & Paprika (sweet or smoked)
• 1 tsp EACH: Chili Powder & Dried Oregano
• 1 TBS Tomato Paste
• 1/2 cup Vegetable Broth or Chicken Broth ((substitute: water in a pinch))
• 2 (15-ounce) cans Cooked Black Beans (– drained & rinsed (or 3 cups cooked black beans))
• to taste Flakey Sea Salt & Ground Black Pepper
• 1-3 TBS Fresh Lime Juice (– to taste)
• Optional For Serving: Tortillas (- flour or corn, warmed)
• Optional Toppings: Corn Salsa

👨‍🍳 Instructions

1. 1Sauté Aromatics: Heat the oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add the onions, bell peppers, and jalapeños. Cook, stirring occasionally, until the vegetables are softened and the onions are almost translucent, about 5-6 minutes.
2. 2Add Seasonings: Add Spices and Seasonings: Add the garlic, chili powder, cumin, paprika and oregano. Season with a pinch of salt and pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until caramelized, about 1-2 minutes.
3. 3Deglaze with Liquid, Then Add Beans: Add the broth to the pot and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Cook for 1 minute. Then, add the black beans and season to taste with a couple generous pinches of flakey sea salt and ground black pepper. Stir well to thoroughly combine.
4. 4Simmer Black Beans: Reduce heat to medium-low and cook, stirring occasionally, for 13-15 minutes, or until the beans have slightly broken down and the liquid has reduced to a thick sauce.
5. 5Mash and Adjust Mexican Beans to Taste: Adjust Mexican Beans to Taste: Remove from heat and stir in lime juice. Taste and add more salt, lime juice or dry seasonings to taste.Optional – Smash Some of the Beans: Use a potato masher or the back of a wooden spoon or fork to smash some of the beans. Stir well.
6. 6To Serve Black Bean Tacos: Spoon some of the beans down the middle of each tortilla. Top with corn salsa and desired garnishes. Enjoy!