I love a good taco night, especially when it’s simple and packed with great taste. Today, I’m sharing two fantastic black bean taco recipes that are perfect for a quick weeknight meal or a casual gathering. You’ll find these easy recipes come together fast, making delicious, healthy black bean tacos a breeze for anyone.
Whether you like them crispy or with a hearty sweet potato filling, these black bean taco ideas are sure to become new favorites in your kitchen. I know you’ll enjoy making them!
Jump to Recipe:
Easy Crispy Black Bean Tacos for a Quick Meal
These crispy black bean tacos are incredibly satisfying and simple to make. I love how the tortillas get a nice crunch, making every bite extra special and full of flavor.
Key Ingredients & Tips
- Black Beans: Always rinse canned black beans well. This gets rid of extra salt and helps with digestion.
- Corn Tortillas: Briefly heating tortillas in the oil before folding makes them flexible. This stops them from breaking while cooking.
- Flavor Boost: Add a pinch of cumin and chili powder to your black bean filling for a warm, earthy taste.
What You Need
- 1 can (15 oz) black beans, rinsed and drained
- 8 small corn tortillas
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 2 tbsp olive oil (or other cooking oil)
- 1/4 tsp cumin
- Salt to taste
- Your favorite taco toppings (salsa, avocado, sour cream, cilantro)
⏱️ Time: 20 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prep Your Black Bean Filling
In a medium bowl, slightly mash the rinsed black beans with a fork. You can leave some whole for texture. Stir in the cumin and season with salt to your liking. Set aside.
Step 2: Cook the Crispy Tacos
Heat the olive oil in a large skillet over medium heat. Dip one corn tortilla quickly in the hot oil to soften it, about 5 seconds per side. Place a spoonful of the black bean mixture and a sprinkle of cheese on one half of the tortilla. Fold it over. Cook for 2-3 minutes per side until it’s golden brown and crispy. Repeat with the remaining tortillas.
Step 3: Serve and Enjoy
Carefully remove the crispy tacos from the skillet and place them on a plate lined with a paper towel to drain any extra oil. Serve them right away with your favorite fresh toppings like salsa, guacamole, or a dollop of sour cream.
📝 Final Note
These tacos are best enjoyed immediately for maximum crispiness. If you have leftover filling, it can be stored in the fridge for 2-3 days and reheated gently.
Healthy Black Bean Sweet Potato Tacos: A Flavorful Veggie Meal
These black bean and sweet potato tacos are a fantastic way to enjoy a hearty, plant-based meal. The sweet potato adds a lovely natural sweetness that pairs so well with the beans for a filling and tasty dinner.
Key Ingredients & Tips
- Sweet Potato Size: Cut your sweet potatoes into small, even cubes. This helps them cook through quickly and become perfectly tender.
- Spices Matter: Don’t hold back on the chili powder and cumin; these spices are essential for the warm, smoky taste of your taco filling.
- Fresh Lime Finish: A squeeze of fresh lime juice at the very end brightens up all the flavors and adds a zesty kick to the tacos.
What You Need
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1/2 small onion, chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 cup water or vegetable broth
- 8 small corn or flour tortillas
- Salt and pepper to taste
- Fresh cilantro, avocado, or lime wedges for serving
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Cook the Sweet Potatoes
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potato and cook, stirring often, for about 8-10 minutes until tender and slightly browned. Season with a pinch of salt and pepper.
Step 2: Make the Black Bean Filling
Add the chopped onion to the skillet with the sweet potatoes and cook for another 3-4 minutes until the onion is soft. Stir in the rinsed black beans, chili powder, and cumin. Pour in the water or broth and let it simmer for 5 minutes, allowing the flavors to mix together well. Mash a few beans with the back of your spoon if you like a thicker filling.
Step 3: Warm Tortillas and Assemble
While the filling finishes, warm your tortillas. You can do this in a dry skillet for 30 seconds per side, in the microwave, or wrapped in foil in the oven. Fill each warm tortilla with the sweet potato and black bean mixture. Top with your favorite fresh ingredients like chopped cilantro, sliced avocado, or a squeeze of fresh lime juice.
📝 Final Note
This filling keeps well! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
