Black Bean Tacos
4 servings10 min prep15 min cookEasy
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The Tale of Black Bean Tacos
Story updated
Tacos originated in Mexico, with the word possibly derived from the paper wrapping used for gunpowder charges in colonial-era silver mines before it came to describe a filled tortilla. Bean-based fillings have long been common in Mexican cooking, and black bean tacos reflect both that tradition and modern vegetarian eating.
Ingredients
Scale:· 4 servings
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tbsp olive oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and black pepper, to taste
- 8 small corn tortillas, warmed
- 1 cup shredded cabbage or lettuce
- 1/2 cup crumbled queso fresco or shredded cheddar
- 1 avocado, sliced
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- 1Heat the olive oil in a skillet over medium heat and cook the onion for 3 to 4 minutes, until softened and translucent.
- 2Add the garlic, cumin, chili powder, and smoked paprika, and cook for 30 seconds until fragrant.
- 3Stir in the black beans along with a splash of water, and mash about half of them with the back of a spoon or a fork to thicken the mixture.
- 4Simmer for 5 to 7 minutes, stirring occasionally, until the beans are heated through and the mixture holds together; season with salt and pepper to taste.
- 5Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable and lightly charred in spots.
- 6Fill each tortilla with the black bean mixture, then top with cabbage, cheese, avocado, and cilantro.
- 7Serve immediately with lime wedges on the side.
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