Quick Black Beans Tacos

Quick black bean tacos are tasty, full of good plant-protein, fiber, and phytonutrients.  

Cooking ageless can be easy and delicious with fool-proof recipes. For me, busy weekdays and nights are endless variations of tacos (or wraps), bistro salads (loaded with plenty of good stuff), and grain bowls

Quick Black Bean Tacos

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Tania Van Pelt


  • 2 15oz. cans black beans, drained and rinsed
  • 1 jalapeño seeded, finely diced
  • 1 small white onion finely diced
  • 1 clove of garlic minced
  • 1 teaspoon cumin
  • ½ teaspoon ground chipotle powder
  • ½ teaspoon sea salt
  • Fresh black pepper
  • Extra virgin olive oil
  • Apple cider vinegar
  • 8 corn tortillas
  • 2 avocados sliced
  • Sprouts sunflower sprouts work well
  • 1 lime cut in wedges
  • Hot sauce


  1. Heat 2 tablespoons of olive oil in a cast-iron skillet on medium high, add the diced onion, sauté for 5 minutes, until softened, add the garlic and jalapeño, cook another minute, until garlic is golden, season with the spices, salt, pepper, and then add the black beans. Cook for a few minutes. Add a splash of apple cider vinegar. Cook for 3-5 more minutes. Adjust seasoning as needed. Cover until ready to use.
  2. While the black beans cook, preheat oven to 400 degrees F and then put 8 corn tortillas in the oven for about 5-8 minutes.
  3. Dress the sprouts with a teaspoon of olive oil, a squeeze of lime juice, and a pinch of sea salt.
  4. On each plate put 2 tortillas, spoon the black bean mixture, top with sprouts, avocado, a lime wedge. Serve with hot sauce.