Deliciously seasoned black beans, cooked from scratch and lightly mashed, served in warm corn tortillas. This homemade take on a Tex-Mex classic is packed with flavor and perfect for a fun, hands-on dinner.
A vibrant, fluffy rice dish simmered in a savory tomato and chicken broth with hints of cumin. This classic Tex-Mex side is the perfect partner for tacos, enchiladas, or any festive meal.
A classic, vibrant Mexican salsa fresca made with finely chopped ripe tomatoes, crisp onion, fresh cilantro, and spicy jalapeño, all brightened with a squeeze of fresh lime juice. It's an essential, refreshing condiment for tacos, grilled meats, or simply as a dip with tortilla chips.
About Black Bean Tacos, Mexican Rice and Pico de Gallo
Flavorful vegetarian black bean tacos served with fluffy Mexican rice and fresh, vibrant pico de gallo, offering a high-fiber and satisfying meal.
This mexican dish is perfect for dinner. With 939.96 calories and 26.21g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp black pepper (freshly ground)
1 tbsp lime juice (freshly squeezed)
12 pcs corn tortillas (6-inch size)
1 cup lettuce (shredded, for topping)
1 cup tomato (diced, for topping)
1 cup cheddar cheese (shredded, for topping)
0.5 cup sour cream (for topping)
1 pcs avocado (sliced or mashed, for topping)
0.25 cup cilantro (freshly chopped, for topping)
Instructions
1
Soak and Cook the Black Beans
Rinse the dried black beans and place them in a large bowl. Cover with water by at least 2 inches and let them soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans. Place them in a pressure cooker with 4 cups of fresh water.
Secure the lid and cook on high pressure for 30-35 minutes. Let the pressure release naturally before opening.
Drain any excess water from the cooked beans and set them aside.
2
Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 4-5 minutes.
Add the minced garlic and cook for another minute until fragrant.
3
Bloom Spices and Prepare Filling
Stir in the chili powder, cumin powder, smoked paprika, and dried oregano. Cook for 30-60 seconds, stirring constantly, until the spices are fragrant.
Add the cooked black beans to the skillet along with the salt and black pepper. Stir to combine everything well.
4
Simmer and Mash the Filling
Reduce the heat to medium-low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
Remove the skillet from the heat. Use a potato masher or the back of a fork to gently mash about half of the beans to create a creamy texture.
Stir in the fresh lime juice to brighten the flavors.
5
Warm Tortillas and Assemble
Warm the corn tortillas one at a time in a dry, hot skillet for 20-30 seconds per side until soft and pliable.
Spoon a generous amount of the black bean filling into the center of each warm tortilla.
Top with your desired toppings like lettuce, tomato, cheese, sour cream, avocado, and cilantro.
Serve immediately.
366cal
7gprotein
65gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs onion (medium, finely chopped)
2 pcs garlic (cloves, minced)
8 oz tomato sauce
2 cup chicken broth (use vegetable broth for a vegetarian version)
1 tsp ground cumin
1 tsp salt
0.25 tsp black pepper (freshly ground)
0.5 cup frozen peas and carrots
2 tbsp fresh cilantro (chopped, for garnish)
Instructions
1
Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.
2
Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3
Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
4
After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.
5
Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.
0.5 cup Cilantro (fresh, loosely packed and chopped)
2 tbsp Lime Juice (freshly squeezed, from 1 large lime)
0.75 tsp Salt (or to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Wash all produce thoroughly. Core the Roma tomatoes and scoop out the seeds and excess pulp to prevent a watery salsa. Dice the tomato flesh into a small, uniform 1/4-inch dice.
Peel the white onion and dice it to a similar 1/4-inch size.
For medium heat, slice the jalapeño in half lengthwise, remove the seeds and white membrane, then mince finely. For more heat, leave some seeds in.
Roughly chop the fresh cilantro, including the tender stems which contain a lot of flavor.
2
Combine and Season (2 minutes)
In a medium non-reactive bowl (glass or stainless steel), combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro.
Pour the fresh lime juice over the mixture.
Sprinkle with the salt and gently stir with a spoon until all the ingredients are evenly distributed.
3
Rest and Serve (15+ minutes)
Cover the bowl and let the pico de gallo rest for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This crucial step allows the flavors to meld and deepen.
Before serving, give it one last gentle stir. Taste and adjust the salt or lime juice if necessary.
Serve fresh with tortilla chips, or as a topping for tacos, burritos, grilled chicken, or fish.
