Smoky Black Bean Tacos Recipe

Name: Smoky Black Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15-ounce can black beans, rinsed and drained; 1 small onion, diced; 1/2 red bell pepper, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon cumin; 1/2 teaspoon chipotle powder; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup chicken broth; 2 mangoes, peeled, pitted and diced; zest and juice of 1 lime; 1/4 red onion, minced; 1 serrano pepper, seeded and minced; pinch of salt; 4 flour tortillas; 1 avocado, thinly sliced; 1/2 cup each grated or crumbled cheese for sprinkling (such as cheddar, monterey jack or queso fresco); 1/2 cup cilantro; lime wedges for serving

Servings: persons

1 15-ounce can black beans, rinsed and drained
1 small onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon chipotle powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup chicken broth
2 mangoes, peeled, pitted and diced
zest and juice of 1 lime
1/4 red onion, minced
1 serrano pepper, seeded and minced
pinch of salt
4 flour tortillas
1 avocado, thinly sliced
1/2 cup each grated or crumbled cheese for sprinkling (such as cheddar, monterey jack or queso fresco)
1/2 cup cilantro
lime wedges for serving

1
["Chop half of the red bell pepper into 1/2"" pieces and set aside.. Mince (fine dice 1/4"") the other half of the bell pepper and set aside.", "Heat oil in a medium saucepan over medium high heat. Add onion, larger, chopped bell pepper, and garlic and saute for 2-3 minutes until softened and slightly translucent. Add the black beans, cumin, chipotle powder, salt and pepper. Stir to combine. Add the chicken broth and cook over medium heat for 3-4 minutes until most of the liquid is evaporated. Cover and set aside.", "In a small bowl combine the mango, the minced bell pepper, red onion, serrano pepper, lime zest and juice and pinch of salt. Stir to combine and set aside.", "Heat tortillas. If you have a gas stove, turn the flame on medium and place the tortilla directly on the grate. Heat the tortilla until it starts to puff and char slightly. Use tongs to flip the tortilla. Repeat with the rest of the rest of the tortillas.", "Spoon the black beans into the tortilla shell. Tuck in a few slices of avocado. Sprinkle with cheeses, top with mango salsa, fresh cilantro and a squeeze of lime. Enjoy."]

576

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 20 ingredients. The key ingredients include: 1 15-ounce can black beans, rinsed and drained, 1 small onion, diced, 1/2 red bell pepper, diced, 2 cloves garlic, minced, and more.

Yes, Smoky Black Bean Tacos falls under the Soups & Stews 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!

Smoky Black Bean Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions