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Hearty, flavorful black beans seasoned with classic Tex-Mex spices, piled into warm tortillas with your favorite fresh toppings. A quick and satisfying vegetarian meal perfect for any weeknight.
For 4 servings
Sauté Aromatics
Bloom Spices and Add Beans
Simmer and Mash Filling
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Hearty, flavorful black beans seasoned with classic Tex-Mex spices, piled into warm tortillas with your favorite fresh toppings. A quick and satisfying vegetarian meal perfect for any weeknight.
This tex_mex recipe takes 30 minutes to prepare and yields 4 servings. At 932.06 calories per serving with 37.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Warm Tortillas
Assemble and Serve
Sauté one finely chopped jalapeño or serrano pepper along with the onion for a spicy kick.
Stir in 1 cup of frozen corn or 1/2 cup of diced bell peppers with the beans to add sweetness and texture.
Omit the cheese and sour cream, or replace them with your favorite dairy-free alternatives. A cashew-based crema is a great substitute for sour cream.
This recipe works well with pinto beans or a mix of black and pinto beans.
Black beans are packed with dietary fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can help with weight management.
This recipe provides a substantial amount of plant-based protein, essential for building and repairing tissues, supporting muscle mass, and keeping you satiated.
The combination of fiber from beans, healthy monounsaturated fats from avocado, and the absence of high-saturated-fat meats makes these tacos a heart-friendly choice.
Ingredients like beans, tomatoes, onions, and cilantro provide essential vitamins and minerals, including folate, iron, magnesium, and antioxidants that support overall health.
One serving of three Black Bean Tacos contains approximately 550-650 calories, depending on the specific toppings used. This includes the bean filling, tortillas, cheese, sour cream, and avocado.
Yes, Black Bean Tacos are a very healthy meal. They are rich in plant-based protein, high in dietary fiber, and packed with vitamins and minerals from the beans and fresh vegetable toppings. Using whole corn tortillas and healthy fats like avocado further boosts their nutritional value.
To make this recipe vegan, simply omit the dairy cheese and sour cream. You can use plant-based shredded cheese and a vegan sour cream or a cashew-based crema instead.
Absolutely! The filling is perfect for meal prep. You can make it up to 4 days in advance and store it in an airtight container in the refrigerator. Reheat it on the stovetop or in the microwave before assembling the tacos.
Great topping ideas include pickled red onions, crumbled cotija cheese, pico de gallo, salsa verde, or a drizzle of your favorite hot sauce.
The key to flexible corn tortillas is proper heating. Make sure they are warmed until soft and pliable. Heating them in a dry skillet or wrapping them in a damp paper towel before microwaving works best. Serve them immediately after warming.