Ten Minute Black Bean Tacos
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
Serves: 4 to 6
  • 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
  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.
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!
Recipe by Taste Love and Nourish at https://www.tasteloveandnourish.com/ten-minute-black-bean-tacos/