Black Bean Tacos
Make these Vegetarian Tacos with Fresh Salsa in minutes ... they're so easy and delicious!
Servings: 12 tacos
Calories: 250kcal
Ingredients
For Salsa:
- 1 large clove garlic
- 1 medium jalapeño, seeded and roughly chopped
- 1 pint grape tomatoes, halved
- 1 lime, juiced
- ½ teaspoon kosher salt
- 1 tablespoon chopped cilantro
For Beans:
- 2 teaspoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- 2 (15.5-ounce) cans black beans
For Tacos:
- 12 hard taco shells
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 1 cup sour cream
- ½ small head iceberg lettuce (or cabbage), shredded
Equipment
Instructions
Prepare Salsa:
- Pulse garlic clove in a food processor until minced.
- Add jalapeno; process until chopped.
- Add tomatoes, lime juice, and salt to jalapenos. Pulse until tomatoes are finely chopped.
- Transfer salsa to a small bowl, stir in cilantro, and season to taste with more salt (if needed). Set aside.
Prepare Black Beans:
- Heat olive oil in a large frying pan over medium heat.
- Add garlic and spices to oil. Cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
- Drain a little of the liquid from the beans, then add beans to garlic mixture.
- Cook beans until thickened, about 5 minutes. Season to taste with salt.
Assemble Tacos:
- Fill taco shells with black beans. Top with cheese, sour cream, lettuce, and reserved salsa (or your choice of toppings). Enjoy!
Notes
To make this recipe vegan friendly, use dairy free cheese and sour cream, or other plant based toppings.
If you don't have a food processor, just chop the salsa ingredients by hand.
Make sure to read the info before this recipe card for more tips, topping ideas, and serving suggestions!
Nutrition
Calories: 250kcal
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