loveandlemons5.0
Black Bean Tacos
These black bean tacos are an easy, delicious dinner! To make them quick to assemble on a weeknight, prep the pickled cabbage and cilantro lime crema in advance. The cabbage keeps well for 2 weeks in the fridge, and the crema keeps for 5 days. If you like, you could even make the beans ahead and store them in the fridge for up to 3 days.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Heat the avocado oil in a medium pot or large skillet over medium heat. Add the onion, jalapeño, garlic, and salt and cook, stirring occasionally, for ⏱️ 8 minutes, or until softened.
avocado oil2 tablespoons
2
Stir in the taco seasoning and cayenne, if using, and cook for ⏱️ 1 minute. Add the beans and ¼ cup of the reserved bean liquid and cook for 5 to ⏱️ 8 minutes, or until the vegetables are totally soft and the mixture is thick. If the pan becomes dry, add the remaining ¼ cup bean liquid.
3
Mash some of the beans with the back of a wooden spoon to make the mixture lightly creamy. Stir in the lime juice and season to taste.
fresh lime juice, plus wedges for serving1 tablespoon
4
Assemble tacos in the tortillas with the beans, pickled cabbage, crema, Cotija cheese, jalapeños, and cilantro.
tortillas, warmed8Pickled CabbageCotija cheese, see note*Cilantro Lime Crema, see note*Fresh cilantro
Nutrition Facts
calories
362 kcal
fat Content
9 g
serving Size
2 tacos
fiber Content
15 g
sugar Content
2 g
sodium Content
684 mg
protein Content
15 g
carbohydrate Content
58 g
saturated Fat Content
1 g
unsaturated Fat Content
7 g
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