Get dinner on the table in a flash with these Ten Minute Black Bean Tacos! It’s super simple with ingredients you probably already have in the pantry and some fresh toppings! 

This is a recipe I’ve wanted to share with you forever! Here’s the problem…this is something I make frequently, but it’s usually on those nights when I haven’t planned dinner, I’ve been running around all day, there’s not much going on in the fridge and frankly…I’m exhausted. So, getting some images amidst that scenario wasn’t going to happen.

Get dinner on the table in a flash with these Ten Minute Black Bean Tacos! Super simple with pantry ingredients and some fresh toppings! Vegetarian | Vegan Friendly | @tasteLUVnourish

Truly though, it wasn’t just about getting images. I’ve never written this recipe in stone…because really, once you make this, you won’t need a recipe. I just wing it and it changes each time. Depending on how much time or ambition I have, sometimes I’ll chop an onion or mince some garlic…other times, I’ll simply whip out the onion powder and garlic powder. This is my basic recipe and it’s a good template, but make it your own and once you do, I bet this will become your favorite go-to for those nights you need a quick, family-friendly dinner.

Ten Minute Black Bean Tacos
Serves: 4 to 6
 
Get dinner on the table in a flash with these Ten Minute Black Bean Tacos! Super simple with pantry ingredients and some fresh toppings! Vegetarian | Vegan Friendly
Ingredients
  • 3 tablespoons olive oil
  • 2 - 15 ounce cans or 3 cups cooked black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • ¼ cup water
  • 12 corn tortillas, warmed

  • Toppings:
  • taco sauce
  • cheddar crumbles or shreds
  • shredded romaine
  • shredded red cabbage
  • sliced red onion
  • avocado slices
  • chopped tomato
  • sour cream
Instructions
  1. In a large sauté pan, heat the olive oil over medium high heat. Add the black beans, the remaining spices and the water. Heat through for about 8 minutes. Mash some of the beans slightly with a fork or wooden spoon.
  2. Serve on warmed tortillas and add toppings.
Notes
To warm your tortillas, heat a dry, cast iron skillet on high heat until screaming hot. Heat the tortillas one-by-one until they begin to bubble and get a bit charred, flip and do the same to the other side. Stack them on a dish and serve.

Try using flour tortillas or even crunchy taco shells if you prefer!

Any leftover black beans (plus any of the toppings) work nicely on a bed of greens for a great taco salad lunch the following day!