Vegan Classic Black Bean Tacos

Total time35 min

Prep time15 min

Cook time20 min

Smoky, well-seasoned black beans are simmered with sautéed onion, garlic, cumin, chili powder, and smoked paprika, then finished with a splash of vegetable broth until thick enough to pile onto a warm tortilla without falling apart. A bright, fresh pico de gallo made from diced Roma tomatoes, white onion, jalapeño, cilantro, and lime juice cuts through the richness with a little heat and acidity. Charred corn tortillas give every bite a slightly smoky, pliable base, and a generous helping of creamy avocado on top rounds things out beautifully. Squeeze extra lime over the finished tacos right before serving for that last punch of freshness. This one comes together fast enough for a weeknight but tastes special enough for taco night with friends, and it's an easy, satisfying pick for a vegan spread. Serve a big platter with extra lime wedges and let everyone build their own.

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Ingredients

4 servings

For the beans

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 small yellow onion, finely diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
¼ tsp cayenne pepper
2 cans (15 oz each) black beans, drained and rinsed
½ cup low-sodium chicken broth or vegetable broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp salt, plus more to taste
¼ tsp black pepper

For the pico de gallo

3 medium roma tomatoes, finely diced
¼ cup white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp salt

For serving

8 small corn tortillas
2 ripe avocados, sliced or roughly mashed
½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
½ cup crumbled cotija cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lime wedges, for serving

Instructions

1
Make the pico de gallo: combine the diced Roma tomatoes, white onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a bowl. Stir to combine and set aside at room temperature while you cook the beans.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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