Quick Black Bean Tacos
Deliciously seasoned black beans served inside warm corn tortillas, topped with fresh avocado, shredded lettuce, and tangy salsa.
Ingredients
2 servings- 1 can (15 oz)Black beans, drained and rinsed
- 6 smallCorn tortillas
- 1 tbspTaco seasoning
- 1/2 Avocado, diced
- 1/4 cupFresh salsa
- 1 cupShredded romaine lettuce
- 2 tbspFresh cilantro, chopped
Instructions
Step 1
In a small saucepan over medium heat, combine the black beans, taco seasoning, and 2 tablespoons of water.
Step 2
Cook for 5-6 minutes, stirring occasionally, until hot. Lightly mash a few beans for a creamier texture.
Step 3
Heat a dry skillet over medium-high heat. Warm each corn tortilla for 30 seconds on each side.
Step 4
To assemble, spoon the warm black beans onto the warm tortillas.
Step 5
Top with shredded lettuce, diced avocado, salsa, and fresh chopped cilantro.
Chef's Tips & Notes
Pro Tips
- •Warm the tortillas properly so they are pliable and don't rip.
- •Add a squeeze of fresh lime juice on the avocado to keep it green.
- •Substitute beans with pinto beans or refried beans for variation.
Storage
Store the bean filling in the fridge for up to 4 days.
Freezing
Bean filling freezes well for up to 3 months.
Meal Prep
Store taco components separately and assemble fresh right before eating.
Nutrition Facts
Per serving (2 servings total)
