Spicy Black Bean Street Tacos

$For these tasty tacos, you need simple ingredients. Here’s what you’ll use: - 2 cups canned black beans, rinsed and drained - 1 tablespoon olive oil - 1 small red onion, finely chopped - 2 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 8 small corn tortillas These main ingredients bring great flavor to your tacos. The black beans are hearty and healthy. The spices add warmth and depth. You can make your tacos even better with these toppings: - 1 cup shredded red cabbage - ½ cup fresh cilantro, chopped - 1 avocado, sliced - Lime wedges for serving - Hot sauce (optional) These extras add crunch and freshness. Avocado makes it creamy, while lime gives a zesty kick. To make these tacos, you will need a few basic tools: - Medium-sized skillet - Spatula - Fork - Another skillet for warming tortillas - Serving plates Having the right tools makes cooking easy and fun. You will enjoy making these street tacos in no time! {{ingredient_image_1}} Start by heating one tablespoon of olive oil in a medium skillet over medium heat. Add one small red onion, finely chopped. Sauté it for about three to four minutes until it turns soft and clear. Next, add two minced garlic cloves and cook for one more minute. This step brings out the sweet and rich flavors of the garlic. Now, stir in the beans. Use two cups of canned black beans that you rinsed and drained. Add one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of cayenne pepper. You can adjust the cayenne to match your taste. Season with salt and pepper. Cook this mixture for five to seven minutes. This allows the beans to heat up and soak in the spices. Use a fork to mash some beans, but keep a few whole for texture. While your beans cook, it’s time to warm the tortillas. Take eight small corn tortillas and place them in another skillet over medium heat. Warm each side for about thirty seconds. You want them warm and soft, so they’re easy to fold. Now that your beans and tortillas are ready, it’s time to assemble the tacos. Place a generous spoonful of the spicy black bean mixture on each tortilla. Next, top them with one cup of shredded red cabbage. Add half a cup of fresh cilantro for a burst of flavor. Finally, include slices of one avocado on top. Serve your tacos with lime wedges on the side. You can also drizzle some hot sauce if you like it spicy. Enjoy your vibrant and tasty tacos! To change the spice level, you can adjust the cayenne pepper amount. If you like it spicier, add more. For less heat, use less cayenne or skip it entirely. You can also add hot sauce at the end. Taste as you go. This helps you find your perfect heat. Warm corn tortillas on medium heat in a skillet. Cook them for about 30 seconds on each side. This makes them soft and easy to fold. If you want, cover them with a clean towel after warming. This keeps them warm and fresh for longer. When mashing black beans, use a fork or a potato masher. Mash slightly to keep some beans whole. This gives great texture to your tacos. Be gentle; you want a mix of creamy and whole beans. Use a little olive oil if they seem too dry. Pro Tips Adjust Heat Level: If you prefer less spice, reduce the cayenne pepper or omit it altogether. You can always add hot sauce later for those who like it spicy. Fresh Ingredients Matter: Use fresh cilantro and ripe avocados for the best flavor and texture. Fresh ingredients elevate the entire dish. Keep Tortillas Warm: Place a clean kitchen towel over the tortillas as you warm them to keep them pliable and prevent them from drying out. Customize Toppings: Feel free to add your favorite toppings such as diced tomatoes, jalapeños, or a dollop of sour cream for extra creaminess and flavor. {{image_2}} You can easily make these tacos vegetarian or vegan. The black beans are already plant-based. Use olive oil for cooking, and all toppings are vegan. For a richer flavor, add nutritional yeast to the black bean mix. This adds a cheesy taste without any dairy. Feel free to swap ingredients based on your taste. Use pinto beans instead of black beans for a different texture. You can also add corn for sweetness. If you want more heat, try adding jalapeños or a spicier hot sauce. For a smoky flavor, consider using chipotle powder instead of smoked paprika. These tacos pair well with many sides. Serve with a fresh salad or guacamole for a tasty meal. A side of rice makes it more filling. You can also serve a cool drink, like agua fresca or a lime soda. For fun, set up a taco bar with various toppings so everyone can customize their tacos. After you make these spicy black bean street tacos, you might have leftovers. To keep them fresh, store the tacos in an airtight container. Place them in the fridge. They will stay good for about 2-3 days. If your tacos are assembled, the toppings might get soggy. To prevent this, store the filling and toppings separately. If you want to keep tacos longer, freezing is a great option. First, let the black bean mixture cool completely. Then, place it in a freezer-safe bag. Squeeze out as much air as possible before sealing. You can freeze the black bean mixture for up to 3 months. To reheat, thaw it overnight in the fridge. Heat in a skillet over medium heat until warm. Warm the tortillas separately before serving. The ingredients you use have different shelf lives. Here are some key points: - Black beans: Canned black beans last about 3-5 years if unopened. Once opened, keep them in the fridge for 3-4 days. - Red onion: Whole onions last about 1-2 months in a cool, dark place. Once chopped, use them within 7-10 days. - Garlic: Fresh garlic can last up to 3 months in a cool area. Once minced, use it within a week. - Corn tortillas: Unopened tortillas can last 2-4 months in the pantry. Once opened, use them within a week for best taste. Yes, you can use other beans! Pinto beans or kidney beans work well. They add a nice flavor and texture. Just make sure you rinse and drain them the same way. You can even mix different beans for more taste. Experimenting can lead to fun new flavors. The best toppings for black bean tacos include: - Shredded red cabbage - Fresh cilantro - Sliced avocado - Diced tomatoes - Crumbled cheese or vegan cheese - Lime wedges - Hot sauce These toppings add crunch, creaminess, and brightness to your tacos. Feel free to get creative with your favorites! To make this recipe gluten-free, use corn tortillas. Most corn tortillas are naturally gluten-free. Always check the label to be sure. You can also use gluten-free wraps if you prefer. Enjoy your meal without worry! You learned how to make spicy black bean street tacos. We covered main ingredients, optional toppings, and cooking tools. I shared step-by-step instructions for preparing, warming, and assembling the tacos. You now have tips to adjust spice levels and ensure perfect tortillas. Variations allow for veggie swaps and fun pairings. Lastly, you know how to store leftovers and keep them fresh. Enjoy making these tasty tacos again and again!$

Spicy Black Bean Street Tacos

Delicious and spicy black bean tacos served with fresh toppings.

Print Recipe Save Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

2 cups canned black beans, rinsed and drained
1 tablespoon olive oil
1 small red onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper (adjust to taste)
to taste Salt and pepper
8 small corn tortillas
1 cup shredded red cabbage
0.5 cup fresh cilantro, chopped
1 avocado, sliced
as needed Lime wedges for serving
optional Hot sauce

Instructions

In a medium-sized skillet, heat the olive oil over medium heat.
Add the chopped red onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the black beans, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for about 5-7 minutes, allowing the beans to heat through and absorb the spices. Mash slightly with a fork for texture, but leave some whole beans intact for variety.
While the beans are cooking, warm the corn tortillas in another skillet over medium heat. About 30 seconds on each side should be enough to make them pliable.
To assemble the tacos, place a generous spoonful of the spicy black bean mixture on each tortilla.
Top with shredded red cabbage, fresh cilantro, and slices of avocado.
Serve with lime wedges on the side and drizzle with hot sauce if desired.

Notes

Adjust the cayenne pepper to taste for desired spiciness.

Keyword black beans, spicy, tacos, vegetarian