What you’ll need:

Black Beans. Or other beans, such as kidney or pinto beans. Canned or home-cooked.

Salsa. Use hot or medium salsa, depending on personal preference.

Spices. Cumin powder, salt, and pepper.

Corn Tortillas. Or flour tortillas, if preferred.

Toppings. Guacamole, diced tomatoes, and shredded iceberg lettuce.

How to Make Black Bean Tacos

1. Cook the beans. Place the black beans, salsa, cumin, salt, and pepper into a small sauce pan and simmer for 10 minutes. (While the beans are simmering, this is a great time to prepare the toppings).

2. Mash the beans. After 10 minutes, turn off the heat and, using a potato masher or a fork, mash the beans gently, leaving some whole beans as well.

3. Prepare the tortillas. Using a non-stick skillet, heat the corn tortillas one-by-one over medium heat for about 30-45 seconds on each side, or until they are pliable and some brown spots start to appear. You can also use a small amount of oil (about ½ tsp.) to fry the tortillas.

4. Assemble the tacos. Place about two-three tablespoons of the bean mixture in the middle of the tortilla. Top with a spoonful of guacamole, diced tomatoes, and some shredded lettuce. Serve.

How to Add Even More Flavor

Add about ½ tablespoon of the Adobo sauce to the beans.

Saute ¾ cup of chopped yellow onion in olive oil and add to the beans.

Add in some extra spices, such as paprika, coriander and a little oregano.

Add fresh cilantro to the beans once they are cooked.

A splash of lime juice will help brighten the flavors as well.

Taco topping ideas

There are so many delicious taco toppings that you can use with these Black Bean Tacos. Add classics like shredded vegan cheese, diced tomatoes, chopped onions (red or green), and shredded lettuce. Slices of avocado or guacamole, vegan sour cream, and hot sauce are also tasty. Corn and cilantro are great, too

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