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.
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.
- 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
- taco sauce
- cheddar crumbles or shreds
- shredded romaine
- shredded red cabbage
- sliced red onion
- avocado slices
- chopped tomato
- sour cream
- 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.
- Serve on warmed tortillas and add toppings.
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!