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
Servings 4 to 6
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
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 1/4 cup water
- 12 corn tortillas warmed
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- Toppings:
- taco sauce
- cheddar crumbles or shreds
- shredded romaine
- shredded red cabbage
- sliced red onion
- avocado slices
- chopped tomato
- sour cream
Instructions
- 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.
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!