These smoky black bean tacos combine chipotle, cumin, charred corn, creamy avocado, and tangy pickled onions in warm corn tortillas. They're a satisfying meatless meal with plenty of contrasting flavor and texture.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 400 kcal
- Protein
- 11 g
- Carbs
- 57 g
- Fat
- 16 g
- Fiber
- 13 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 8 small corn tortillas
- 1 tbsp olive oil
- 1 small yellow onion (120 g), finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tbsp minced chipotle peppers in adobo
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- ¼ cup (60 ml) vegetable broth
- 1 cup (165 g) corn kernels
- 1 medium avocado (150 g edible portion), sliced
- ½ cup (60 g) pickled red onions
- 1 lime, cut into 4 wedges
- ¼ tsp fine salt
- 2 tbsp chopped fresh cilantro
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Mexican Oregano — Herbal, citrusy character.
- Ground Cumin — Earthy backbone.
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes until softened.
- 2
Add the garlic, cumin, smoked paprika, oregano, chipotle, and salt. Cook for 30 seconds.
- 3
Add the black beans and vegetable broth. Simmer for 5–7 minutes, lightly crushing approximately one-third of the beans, until thick and saucy.
- 4
Meanwhile, heat a separate dry skillet over medium-high heat. Add the corn and cook for 3–5 minutes, stirring occasionally, until lightly charred.
- 5
Warm the tortillas in the dry skillet for approximately 20 seconds per side.
- 6
Divide the bean mixture among the 8 tortillas. Top evenly with corn, avocado, pickled onions, and cilantro.
- 7
Serve 2 tacos per person with 1 lime wedge per serving.
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