Gluten Free Beef Tacos with Black Beans
Taco night just got a serious upgrade, and this version serves four with zero compromises on flavor. The secret is a homemade spice blend — chili powder, cumin, smoked paprika, garlic powder, and onion powder — stirred right into browned ground beef and hearty black beans until everything is saucy, fragrant, and deeply satisfying. Corn tortillas are naturally wheat-free, so they're the perfect vessel here, toasted in a dry skillet until they're pliable with just a little char on the edges. One of the trickiest parts of eating without gluten is store-bought taco seasoning packets, which often sneak in fillers or starch — building your own blend from scratch sidesteps that entirely. While the beef simmers, a quick pico de gallo comes together with diced Roma tomatoes, white onion, fresh cilantro, jalapeño, and a squeeze of lime, adding brightness that cuts right through the richness of the meat. Shredded cabbage or romaine adds crunch, and optional cheddar and sour cream round things out if you want to go all in. This is the kind of weeknight dinner that disappears fast — four servings, one skillet, and a whole lot of happy.
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Learn more →Ingredients
4 servings
For the beef and beans
- 1 lb ground beef (80/20)
- 1 can (15 oz) black beans, drained and rinsed
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup water
For serving
- 8 corn tortillas (6-inch)
- 2 medium roma tomatoes, diced
- ¼ white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 jalapeño, seeded and finely diced
- 2 limes, cut into wedges
- 1 cup shredded green cabbage or romaine lettuce
- ½ cup shredded cheddar cheese (optional)
- ½ cup sour cream (optional)
Instructions
- 1
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pan.
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