These Quick and Easy Black Bean Tacos are a savior on busy weeknights! Made with pantry staples and minimal prep this black bean taco recipe is not only an easy recipe but it is packed with protein, fiber, and flavor!
Taco Lovers rejoice! This recipe for Black Bean Tacos is one of the EASIEST taco recipes you will ever make. That's right, even easier than my recipe for Classic Beef Tacos, Shrimp Tacos, or Shredded Chicken Tacos!
But just because dinner is easy, does not mean it lacks flavor. That will just not do! This recipe pairs pantry staples with a few fresh ingredients to get a nutritious, affordable, dinner on the table in under 15 minutes. Yes, under 15 minutes. Let's take a minute and celebrate that!!!
And now onto the details, because I know you are short on time and came here looking for an easy weeknight dinner recipe!
Toast the Taco Shells
Whether using hard taco shells, corn tortillas, or flour tortillas it is important to toast them to enhance their flavor and in the case of soft taco shells, make them pliable. If you are starting with hard taco shells, pop them in the oven to toast while the bean mixture is simmering so that everything is ready at the same time.
Use Salsa to Season Black Beans
Using jarred or homemade salsa is the perfect shortcut to creating the perfect flavorful sauce for the black bean tacos in record time. The salsa already has peppers, onions, and tomatoes and adds layers of flavor and a nice sauciness to the beans. I also like to in cumin and paprika to add an additional layer of flavor to the tacos. One the salsa and beans have been simmered together, I recommend adding the zest of a fresh lime into the black bean mixture, to make that filling pop with fresh flavor!
Don't Forget the Toppings
When it comes to any good taco, toppings are key to adding texture and additional flavor. Use any topping you like, such as tomatoes, onions, cilantro, sour cream, shredded lettuce, cabbage, hot sauce, pickled jalapenos, additional salsa, salsa verde, guacamole, corn salsa, avocado and/or cilantro.
I also highly recommend serving these Flavorful Black Bean Tacos with a Tropical Kale Smoothie and Instant Pot Cilantro Lime Rice for a delicious, hearty, meal!
Serve Immediately
It is important to note that baked tacos are best served immediately after assembling, to keep the shells super crispy and the cheese warm and gooey. That said, if you find yourself with leftover baked black bean tacos, don't through them away! Crumble them up and store the mixture in an airtight container. When ready to enjoy, toast the mixture, shells and all, in a dry skillet over medium heat. Serve over a bed of lettuce for a tasty taco salad. Talk about zero food waste.
Recipe Modifications
- Use Dried Black Beans: To keep this recipe simple, I rely on canned beans, but of course feel free to swap out the canned beans for prepared Instant Pot Beans. And even though this is a recipe for Black Bean Tacos, you can certainly use pinto beans or red beans.
- Use Tortillas: For this recipe, I find hard taco shells are best as they provide a great crunch factor in contrast to soft beans. However, feel free to use corn or flour tortillas.
- Dairy-Free: Feel free to omit the cheese or use vegan cheese to keep these tacos dairy-free.
- Gluten-Free: Use certified corn-free corn soft or hard tortilla shells to keep this recipe gluten-free.
More Taco Recipes to Love
- Lentil Tacos
- Sweet Potato Tacos
- Cauliflower Tacos
- Breakfast Tacos
- Buffalo Chicken Tacos
- Shrimp Tacos
If you tried these Black Bean Tacos, I would love for you to leave a comment and review below.
Black Bean Tacos
Ingredients
Black Bean Tacos
- 12 taco shells or small tortillas
- 2 (15 oz) cans black beans rinsed and drained
- ½ cup tomato salsa
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 1 small lime zested
- lettuce, cheese, tomatoes, avocado, sour cream, onions, etc.
Instructions
- For hard taco shells, preheat the oven to 350℉. Arrange Taco Shells upright in a baking dish Use crumbled-up foil if needed to help shells stay upright or an inverted muffin tin. Bake the shells for 6 minutes while the beans simmer.
- While the taco shells are baking, drain and rinse the black beans and add them to a small saucepan or nonstick frying pan, add in the salsa, cumin, and paprika. Bring the mixture to a simmer over high heat, and then reduce heat to medium and simmer for 5-7 minutes. Turn off the heat and stir in the zest of the fresh lime into the black bean mixture.
- Remove the baked taco shells from the oven and top each shell with about ¼ cup of the bean mixture. Sprinkle with cheese of desired and return to the oven for 5 minutes, or until cheese is melted.
- Serve with desired toppings.
Notes
Nutrition
This post was originally published in 2017 but has been updated in 2023 with new pictures and tips.
candee
every recipe you share is gold!!! thank you beloved.
Kristen Chidsey
Aww, thank you!
Sam
This is such a great weeknight dinner. My family loves tacos and with this recipe, I am now able to make our weekly dinners even more exciting and delicious.
Kristen Chidsey
I am so glad your family enjoyed Sam!
Toni
That is so good! My family loved it!
Kristen Chidsey
I am so glad to hear that Toni.
Laura
These are perfect for taco night! So easy to whip up!
Kristen Chidsey
I am so glad you enjoyed. We do love how simple these are.
Lauren Kelly
Simply delicious! I am definitely adding this to my rotation regularly! YUM!
Kristen Chidsey
It is a regular at our house Lauren as well! Glad you enjoyed
Beth
When you need a quick, tasty, meatless meal - this recipe! This is just what my busy weekdays (and weekends) need! Delicious!
Kristen Chidsey
I am always needing a quick meal myself Beth! So glad this recipe helps you out on those busy nights as well.
Shadi Hasanzadenemati
I love your recipe, I'll be making it again!
Kristen Chidsey
It is so simple, yet such a family favorite.
Hazel Hummel
I love the recipe but I like to get extra fiber by using soft tacos underneath with cheese between to keep
them together and keep the tacos from falling apart
Kristen Chidsey
That is a great tip! Thanks Hazel!
Jillian
Tacos are a weekly occurrence at my house and these were delicious! I will be making them again!
Kristen Chidsey
I am so glad you enjoyed these Jillian!
Brandi
Black beans in tacos! How amazing and delicious, healthy and so easy to make.
Kristen Chidsey
These are SO easy and tasty aren't they!