Spicy Black Bean Tacos

Flavorful black beans spiced with chili and cumin, served in warm tortillas with a fresh cabbage slaw, creamy avocado, and crumbled queso fresco.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.10/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Kosher
• Halal

Tags

• quick
• spicy
• comfort food
• healthy

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 2 clove garlic (minced)
• 15 ounce black beans (rinsed and drained)
• 0.5 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 flour tortillas (small)
• 2 cup green cabbage (shredded)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)
• 1 avocado (diced)
• 2 ounce queso fresco (crumbled)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the yellow onion and cook until softened, about 3-4 minutes.
2. Stir in the garlic, black beans, vegetable broth, chili powder, ground cumin, smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has reduced slightly and the beans are heated through.
3. While the beans simmer, warm the flour tortillas according to package directions. In a small bowl, combine the shredded green cabbage and half of the chopped fresh cilantro.
4. Serve the spicy black beans in the warm tortillas, topped with the cabbage and cilantro slaw, diced avocado, crumbled queso fresco, and a squeeze of fresh lime juice.

Notes

For an extra kick, add a pinch of cayenne pepper to the black beans. Any leftover bean mixture can be stored in the fridge for up to 3 days.

Nutrition (per serving)

• Calories: 380
• Protein: 17.5 g
• Carbohydrates: 49.3 g
• Fat: 15.6 g
• Fiber: 14.8 g
• Sodium: 750 mg
• Saturated Fat: 4.1 g
• Sugar: 5.2 g
• Cholesterol: 15 mg