Black-Bean Tacos with Lime and Sour Cream Recipe

Name: Black-Bean Tacos with Lime and Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 large garlic cloves, minced; 1/2 teaspoon crushed red pepper; 1 large onion, cut into 1/2-inch dice; Salt and freshly ground pepper; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 3/4 teaspoon hot smoked paprika; 1 teaspoon tomato paste; 1/2 cup water; Two 15-ounce cans black beans, drained and rinsed; 12 corn tortillas; Cilantro sprigs, shredded lettuce, sour cream and lime wedges, for serving

Servings: persons

2 tablespoons vegetable oil
2 large garlic cloves, minced
1/2 teaspoon crushed red pepper
1 large onion, cut into 1/2-inch dice
Salt and freshly ground pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 teaspoon hot smoked paprika
1 teaspoon tomato paste
1/2 cup water
Two 15-ounce cans black beans, drained and rinsed
12 corn tortillas
Cilantro sprigs, shredded lettuce, sour cream and lime wedges, for serving

1
Preheat the oven to 400.
2
In a large, deep skillet, heat the oil.
3
Add the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute.
4
Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
5
Add the oregano, cumin and paprika and cook, stirring, until fragrant, about 2 minutes.
6
Stir in the tomato paste and cook for 1 minute.
7
Stir in the water and simmer for 2 minutes.
8
Add the beans, cover and cook until heated through, about 3 minutes.
9
Using a potato masher, partially mash the beans.
10
Season the beans with salt and pepper.
11
Set the tortillas on a large piece of foil and heat in the oven for 2 minutes, until just until hot and pliable.
12
Wrap the tortillas in the foil to keep them warm.
13
Serve the tortillas with the beans, cilantro, lettuce, sour cream and lime wedges.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 large garlic cloves, minced, 1/2 teaspoon crushed red pepper, 1 large onion, cut into 1/2-inch dice, and more.

Yes, Black-Bean Tacos with Lime and Sour Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Bean Tacos with Lime and Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions