Introduction
These black bean tacos are fast, easy, and healthy. The filling and sauce come together in just a few minutes, and both are packed with flavor.
The savory, somewhat spicy filling is a great contrast to the vibrant, creamy sauce – and that’s before you pile on the toppings.
Burrito size? Close enough.
What Are the Best Toppings for These Tacos?
Since the filling and the sauce are both very flavorful, you don’t need much in the way of toppings. However, some great options include:
lettuce
shredded cheese
diced tomatoes
crushed tortilla chips
fresh vegetables, like corn kernels or sliced jalapeno
sliced or mashed avocado
If you don’t have many toppings on hand, the filling and sauce will still be great on their own.
Substitution Options
The black beans can be swapped out for things like kidney or pinto beans. The tomatoes can be changed for fresh, or another canned variety, like chopped or petite diced tomatoes.
Instead of taco seasoning, you can use something like fajita seasoning, or some other type of spice mix. For the cilantro, you can probably use fresh parsley instead, but the flavor will be quite different.
Homemade vs. Pre-made Sauce
The recipe will show you how to make a cilantro sauce to go with your tacos. However, you’re free to use any sauce you’d like.
If you’re considering a pre-made sauce, I recommend something dairy-based since the filling is a bit spicy. If your sauce doesn’t work with the filling, the filling may overpower your sauce. Something like an avocado sauce should also work.
Cilantro: Use the Leaves, Save the Stems
I originally made this with both cilantro leaves and stems. However, the stems had an unpleasantly firm, somewhat stringy texture – even after finely chopping.
Because of this, I recommend only using the leaves and saving the stems for something else, like a broth.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making these black bean tacos. If you like this recipe, consider following me on WordPress or Pinterest, or sharing the recipe on social media.
For another great taco recipe, check out my hot honey carnitas.
Ingredients
For the filling:
2 Tbsps olive oil, 28 grams
1 15-oz can black beans, drained and rinsed
1 15-oz can diced tomatoes
2 garlic cloves, minced
1 tsp lime juice, 5 grams
1/2 tsp kosher salt, 3 grams
Pinch of black pepper, about 1/4 tsp
1 Tbsp taco seasoning, 8 grams
1/2 cup stock or broth, 120 grams
For the sauce:
1/4 cup sour cream, 60 g
1 Tbsp finely-chopped cilantro leaves, 6 grams
2 Tbsps whole milk, 28 grams
1/4 tsp kosher salt, ~1 gram
1/4 tsp hot sauce, ~1 gram
1/4 tsp sugar, 1 gram
Tortillas or lettuce leaves, for serving
Instructions
Add all of the filling ingredients to a small sauce pan set over medium heat. Heat until reduced*, 5-10 minutes, stirring frequently.
To make the sauce, add all ingredients to a small bowl and mix to combine.
Once both the filling and sauce are done, you’re ready to serve. Serve on either tortillas or lettuce leaves with additional toppings, if desired.
Notes
* I recommend adding the broth last. If the pan has a good amount of liquid before the broth, you can add less (or no) broth to compensate. It’s really only there to keep the filling from being dry, so don’t feel the need to use it.
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