Black Bean Tacos
Brothy spiced beans, lime, queso fresco and cilantro.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Mashing some of the beans against the pan is the move - half stay whole, half turn into a quick refried-style sauce that grips the tortilla.
Ingredients
Everything below makes 4 servings.
- 2 canscanned black beansdrained and rinsed
- ½ mediumyellow onionfinely diced
- 3garlic clovesminced
- 1 tspground cumin
- 1 tspsmoked paprika
- 1chipotle pepper in adobominced
- ½ cupvegetable broth
- 2 tbspolive oil
- 2lime1 juiced, 1 for wedges
- 12corn tortillas
- ½ cupqueso frescocrumbled
- ¼ cupMexican crema
- 1avocadosliced
- ¼ cupfresh cilantrochopped
- 1 tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 380calories
- 16gprotein
- 52gcarbs
- 12gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Drain and rinse 2 cans black beans.
- Finely dice ½ medium onion. Mince 3 garlic cloves. Mince the chipotle pepper.
- Slice the avocado. Chop a small handful of cilantro.
- Juice 1 lime; cut the rest into wedges.
Soften
Heat olive oil in the skillet over medium. Add onion, cook 4-5 min until soft. Add garlic, cumin, smoked paprika, and chipotle; cook 30 sec until fragrant.
6 min · hands onSimmer
Add black beans, broth, salt, and lime juice. Simmer 8-10 min, mashing some beans against the side of the pan with a wooden spoon to thicken the broth. Taste and adjust salt.
9 min · hands offWarm tortillas
Warm corn tortillas in a dry skillet or over gas, 20-30 sec per side.
3 min · hands onPlate
Spoon brothy beans onto warm tortillas. Top with avocado, queso fresco, crema, cilantro, and a lime wedge.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Pinto cook identically - same time, slightly creamier finish.
Spoon beans over rice instead of into tortillas. Adds about 5 minutes.
Top with extra cilantro, lime, and avocado.
Blend 1/2 cup soaked cashews and 1/4 cup water and lime and salt.
What keeps
Beans get better day 2 - make a double batch and reheat with a splash of water. Assemble tacos fresh so tortillas don't soggy.
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