30-Minute Black Bean Tacos
Hearty vegetarian tacos filled with spiced black beans, creamy avocado, and fresh pico de gallo. A delicious meatless alternative ready in 30 minutes.
Equipment
- Large skillet
- Can opener
- Mixing bowls
- Box grater
- Cutting board and knife
Ingredients
- 2 15 oz cans black beans, drained and rinsed
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 red onion finely diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt to taste
For the Toppings:
- 2 cups shredded lettuce
- 2 ripe avocados sliced
- 1 cup fresh pico de gallo
- 1/2 cup Mexican crema or sour cream
- 1 cup shredded cheese Mexican blend
- Lime wedges for serving
- Hot sauce optional
Instructions
- Heat oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and spices, cook for 30 seconds.
- Add black beans and 1/4 cup water. Mash some beans slightly with a spoon.
- Simmer for 8-10 minutes until mixture thickens.
- Meanwhile, warm tortillas according to package instructions.
- Assemble tacos with bean mixture and desired toppings.