This easy Black Bean Tacos recipe is simple and fuss-free to prepare, yet packed with bold flavor! Made with fragrant canned black beans and a fresh corn salsa, these tacos are filled with hearty, yet wholesome ingredients! These healthy tacos may be vegetarian, but you won't miss the meat at all! Ready in 25 minutes or less, they make the perfect for fast and flavorful meal for hectic weeknight dinners!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Course: entree, main
Cuisine: American, Mexican
Keyword: black bean, corn, Easy, salsa, tacos, vegetarian
1 ¼tspEACH: Ground Cumin & Paprika (sweet or smoked)
1tspEACH: Chili Powder & Dried Oregano
½cupVegetable Broth, Chicken Broth or Water
2(15-ounce) cans Black Beans – drained & rinsed (or 3 cups cooked black beans)
Flakey Sea Salt & Ground Black Pepper – to taste
1-3TBSFresh Lime Juice – to taste
2ears Corn – shucked & kernels removed from cob (or 2 cups corn kernel) (SEE NOTES)
1large Lime – juice & zest (about 2 TBS juice + 1 tsp zest)
¼tspEACH: Smoked Paprika, Cumin Chili Powder & Flakey Sea Salt
½CupCrumbled Cotija Cheese – or more to taste (SEE NOTES)
TO SERVE: Corn Tortillas (warmed), Sliced Avocado, Shredded Lettuce, Shredded Cheese, Salsa Verde, Pico, Sour Cream, Hot sauce, Lime Wedges
Prepare the corn salsa: In a medium-sized mixing bowl, combine the corn, 1/3 cup red onion, half of the red bell pepper, half the jalapeno, lime juice and zest, cilantro, paprika, cumin, chili powder and sea salt. Mix well to combine. Add in cheese. Toss gently to combine. Taste and adjust for seasoning with salt, lime juice and spices. Set aside and allow the flavors to meld.
Prepare the beans – cook vegetables: Heat oil in a large saucepan over medium heat. When oil shimmers, add the remaining onion, bell pepper and jalapeno. Cook, stirring occasionally, until the vegetables are softened and the onions are almost translucent, about 5-6 minutes.
Prepare the beans – add 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.
Prepare the beans – add liquid and beans: Add the broth (or water). Stir, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Cook 1 minute. Add the beans and season to taste with a couple generous pinches of flakey sea salt and ground black pepper. Stir to incorporate.
Prepare the beans – simmer: 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.
Finish the beans: Remove from heat and stir in lime juice. Taste and add more salt, lime juice or dry seasonings to taste.
Optional – smash the beans: Use a potato masher or the back of a wooden spoon or fork to smash some of the beans. Stir well.
To serve: Spoon some of the beans down the middle of each tortilla. Top with corn salsa and desired garnishes. Enjoy!
You can use fresh, frozen or canned corn for the salsa. If using canned corn, drain corn well prior to making salsa. If using frozen corn, rinse corn with room temperature water to thaw.
Cotija cheese is a hard, crumbly Mexican cheese made of cow’s milk. If you can’t find, or don’t like cotija, you can substitute either queso fresco or feta cheese.
To warm tortillas: Warm tortillas directly over a low flame on a gas range. Alternatively, warm tortillas one at a time in a non-stick skillet over medium high heat.
Recipe Serves: Approximately 4-6 peopleRecipe Yield: Roughly 10 tacosNutritional information is an approximation based upon 10 tacos.