Black Bean Tacos
Serves 3 to 4
These black bean tacos are an easy, delicious dinner! To make them quick to assemble on a weeknight, prep the pickled cabbage and cilantro lime crema in advance. The cabbage keeps well for 2 weeks in the fridge, and the crema keeps for 5 days. If you like, you could even make the beans ahead and store them in the fridge for up to 3 days.
Ingredients
- 2 tablespoons avocado oil
- ½ medium white onion, diced
- 1 jalapeño pepper, diced
- 3 garlic cloves, chopped
- 1 teaspoon sea salt
- 1½ tablespoons Taco Seasoning
- Pinch cayenne pepper, optional
- 3 cups cooked black beans, drained and rinsed, reserve ½ cup bean liquid
- 1 tablespoon fresh lime juice, plus wedges for serving
- 6 to 8 tortillas, warmed
For topping
- Pickled Cabbage
- Cilantro Lime Crema, see note*
- Cotija cheese, see note*
- Sliced jalapeño peppers
- Fresh cilantro
Instructions
- Heat the avocado oil in a medium pot or large skillet over medium heat. Add the onion, jalapeño, garlic, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
- Stir in the taco seasoning and cayenne, if using, and cook for 1 minute. Add the beans and ¼ cup of the reserved bean liquid and cook for 5 to 8 minutes, or until the vegetables are totally soft and the mixture is thick. If the pan becomes dry, add the remaining ¼ cup bean liquid.
- Mash some of the beans with the back of a wooden spoon to make the mixture lightly creamy. Stir in the lime juice and season to taste.
- Assemble tacos in the tortillas with the beans, pickled cabbage, crema, Cotija cheese, jalapeños, and cilantro.
Notes
*To make this recipe vegan, skip the cheese and replace the crema with guacamole or this avocado sauce made with vegan mayo.