Print

Easy Black Bean Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick, flavorful, and budget-friendly black bean tacos topped with crunchy cabbage, creamy yogurt crema, and fresh herbs. Perfect for a weeknight dinner or casual gathering.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 tacos (4–5 servings)
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

  • 2 cans (15 oz each) black beans, or 3 cups cooked black beans
  • 2 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 2 garlic cloves, minced
  • 1/2 tsp fine sea salt
  • 1 cup plain Greek or regular yogurt
  • 2 tbsp lime juice (from 1 lime)
  • 1/4 tsp fine sea salt
  • Optional: hot sauce, to taste
  • 8–10 small corn or flour tortillas
  • 3 cups finely sliced red or green cabbage (about 1/2 medium head)
  • 1/2 cup crumbled Cotija or feta cheese
  • Fresh cilantro leaves and/or sliced green onions for garnish

Instructions

  1. Drain and rinse one can of beans, reserving liquid from the other. Heat olive oil in a saucepan over medium-low heat.
  2. Add cumin, garlic, and salt. Cook until fragrant, about 30 seconds to 1 minute.
  3. Stir in the undrained beans (or 1/3 cup water if using homemade beans). Mash lightly with a fork or potato masher. Add rinsed beans and simmer a few minutes until heated through.
  4. In a small bowl, whisk together yogurt, lime juice, and salt. Stir in hot sauce if desired. Set aside.
  5. Warm tortillas in a skillet or over a gas flame. Keep covered with a towel to stay warm.
  6. Sprinkle cabbage with a pinch of salt and massage gently until softened.
  7. Assemble tacos: spread beans on tortillas, top with cabbage, drizzle with crema, and finish with cheese, cilantro, and green onions.
  8. Serve immediately.

Notes

  • Swap black beans for pinto beans or lentils.
  • Make it vegan: skip cheese and use dairy-free yogurt or guacamole instead.
  • Turn into burrito bowls with rice instead of tortillas.
  • Top with pickled onions, avocado, or fresh tomato for extra flavor.
  • Store beans up to 4 days, crema up to 3 days; keep components separate for freshness.

Nutrition

Find it online: https://savorymomskitchen.com/easy-black-bean-tacos/