Vegetarian Black Bean Tacos
Craving a satisfying meal? These Vegetarian Black Bean Tacos are the ultimate comfort dish, loaded with protein-rich black beans and vibrant toppings. Perfect for a quick weeknight dinner, they're easy to customize for everyone’s taste. Make them tonight for a delicious, healthy treat!
Equipment
- Skillet
- Frying Pan
- Oven
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 cup dried black beans
- 1 bay leaf
- 2 teaspoons kosher salt
- 1 dried chile
- 2 tablespoons olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 large poblano pepper seeded and chopped
- 1 jalapeño pepper seeded and finely chopped
- 1 chipotle pepper in adobo sauce finely chopped (about 1 tablespoon)
- 1/2 teaspoon ground cumin
- salt to taste
- lime juice to taste
- 16 corn tortillas warmed
- fresh cilantro diced avocado, sour cream, and crumbled queso fresco or cotija cheese, for topping
Instructions
- The night before, place dried black beans in a quart-sized container or jar and fill with cold water. Cover and refrigerate overnight.
- Drain the black beans; place in a heavy saucepan or Dutch oven. Fill with water to within 2 inches of the top of the pot. Add bay leaf, kosher salt, and dried chile. Place over medium-high heat and bring to a simmer; reduce heat to medium-low, cover, and maintain a simmer, stirring occasionally for approximately 40 to 50 minutes or until beans are tender but still al dente, and just barely starting to fall apart. Drain well, reserving 1 cup of simmering liquid for later. Discard bay leaf and dried chile.
- In a large skillet or wok, heat olive oil until hot and shimmering. Add onion, garlic, poblano pepper, and jalapeño pepper and sauté for about 8 to 10 minutes or until beginning to soften. Add chipotle pepper and ground cumin and a generous pinch of salt.
- Add drained black beans and toss to coat.
- Add 1/4 cup of reserved black bean liquid, simmering until liquid has mostly absorbed/evaporated. Continue adding liquid, 1/4 cup at a time, stirring until water has mostly evaporated and beans are well coated.
- Season to taste with lime juice and salt, as desired.
- To assemble, spoon a bit of black bean mixture down the center of each corn tortilla. Top with cilantro, avocado, crumbled cheese and a drizzle of sour cream. Serve warm.
Notes
- Storage: Any leftover black bean filling can be stored in an airtight container in the refrigerator for up to three days.
- Freezing: The black bean mixture can be frozen for up to a month; thaw and reheat before serving.
- Pairing: These tacos pair beautifully with a side of Mexican rice or a fresh salad.
- Customization: Feel free to personalize your tacos with different toppings or salsas!
- Meal prep: Prepare the black bean filling ahead of time for a quick weeknight dinner.