Name: Black Bean Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American, Mexican, Tex Mex
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); 8 tortillas (warmed); Pickled Cabbage; Cilantro Lime Crema (see note*); Cotija cheese (see note*); Sliced jalapeño peppers; Fresh cilantro

Black Bean Tacos

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.

30 min total 15 min prep 15 min cook 4 362 cal

Instructions

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1 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.
2 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.
3 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.
4 Assemble tacos in the tortillas with the beans, pickled cabbage, crema, Cotija cheese, jalapeños, and cilantro.