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These quick and easy Black Bean Tacos are a savior on busy weeknights! Made with pantry staples and minimal prep. these easy tacos are packed with protein, fiber, and flavor!
Looking for more recipes starring black beans? You will love Instant Pot Black Bean Soup, Southwest Baked Quinoa, Black Bean Burgers, and Black Bean Sweet Potato Chili.
Super Easy Black Bean Tacos
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, and 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!
Happy Cooking! xo Kristen
How to Make Black Bean Tacos
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Toast the Taco Shells. Hard taco shells need to be baked briefly prior to filling with the black bean mixture to enhance their flavor. Begin this recipe by placing the taco shells into the oven to bake while you prepare the black bean mixture.
- 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.
- Finish with Lime. One the salsa and beans have been simmered together, I recommend adding the zest and juice of a fresh lime to the black bean mixture, which will make that filling pop with fresh flavor!
- Add Cheese. Add the black bean mixture to the baked taco shells and return to the oven for a few minutes to melt the cheese.
- Serve with your favorite 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, or even a scoop of Mexican street corn salad.
Kristen's Tip
A Note on Leftovers
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 throw 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.
More Taco Recipes to Love
Black Bean Tacos
Ingredients
Black Bean Tacos
- 12 hard taco shells
- 2 (15-ounce) cans black beans, rinsed and drained
- ½ cup classic salsa
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 1 small lime, zested and juiced
- ¾ cup shredded cheddar cheese, optional
- lettuce, tomatoes, avocado, sour cream, onions, etc., for serving
Instructions
- 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, along with ½ cup salsa, 1 teaspoon cumin, 1 teaspoon paprika, and ¼ teaspoon kosher salt. 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 and juice 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 each taco shell with about 1 tablespoon of shredded cheddar cheese and return to the oven for 5 minutes, or until cheese is melted.
- Serve with desired toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 and updated in 2023.
These are perfect for taco night! So easy to whip up!
I am so glad you enjoyed. We do love how simple these are.
Simply delicious! I am definitely adding this to my rotation regularly! YUM!
It is a regular at our house Lauren as well! Glad you enjoyed
When you need a quick, tasty, meatless meal - this recipe! This is just what my busy weekdays (and weekends) need! Delicious!
I am always needing a quick meal myself Beth! So glad this recipe helps you out on those busy nights as well.
I love your recipe, I'll be making it again!
It is so simple, yet such a family favorite.
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
That is a great tip! Thanks Hazel!
Tacos are a weekly occurrence at my house and these were delicious! I will be making them again!
I am so glad you enjoyed these Jillian!
Black beans in tacos! How amazing and delicious, healthy and so easy to make.
These are SO easy and tasty aren't they!