Black Bean Tacos
We don’t always do meatless Monday at our home, but I do try to work in a few meatless meals throughout the week. I’m always so surprised at how many more veggies we eat once I just take meat off the table! And these black bean tacos are no exception to that. Now, I know that the bean has gotten a bad wrap from some of the other diets out there (I’m looking at you Whole30…), but really beans are great source of protein + carbs and have lots of nutrients in them. I guess what I’m saying is, forget peas and give beans a chance y’all.
And you just can’t go wrong with these black bean tacos. They are based on my go-to taco order at one of my favorite taco joints here in Texas. And when you would rather eat black bean tacos over slow cooked brisket tacos you know that you have a winner on your hands. I think what really sets them apart is the toasted pumpkin seeds. It might sound a little strange, but don’t skip that ingredient (unless, you know, you’re allergic to pumpkin seeds). They take these tacos over the top!
This recipe uses canned black beans which means you can have dinner on the table in 30 minutes. And I think that is cause for a celebration (and a margarita!). While the beans are heating up you can get the rest of your taco toppings ready, which is as easy as crumbling some cheese, chopping cilantro and veggies, toasting some seeds, throwing together some guacamole, and whipping up a quick batch of pickled onions. Heat up your tortillas and BOOM. Dinner is served. And you didn’t have to lose your mind fixing it.
Some tips for making these black bean tacos:
- This recipe is already naturally gluten free because it calls for corn tortillas – that’s a win!
- If you want to make this vegetarian just sub in veggie broth for the chicken broth. To make it vegan omit the cheese (or sub in vegan cheese) and use vegan sour cream instead of Greek yogurt (or omit it altogether).
- You don’t have to use cojita cheese – just about any kind of cheese you have on hand will be tasty with these tacos, but cojita is our favorite for sure!
- Make sure you rinse your canned beans really, really well before using them. I know that there are some recipes out there that call for using the liquid the beans come in but please, just don’t. Toss that junk out. It will give you *ahem* gastrointestinal issues (you know, like what you associate beans with) and its full of sodium. Just pour it down the drain, give your beans a good rinse, and you will thank me later.
- Heating up corn tortillas can be easy – or challenging – depending on how you do it. The traditional method is to lightly fry the tortillas one at a time in oil (notice I said traditional, not healthy). But, we rarely do that at our home. We usually either wrap them in a damp paper towel and zap them in the microwave for a few seconds (don’t zap them for too long or they will get hard), or we heat them up sans oil on our griddle. You can also wrap them in a damp paper towel and put them in foil and place them in an oven heated to 300 or 350, but I usually only use this method if I already have the oven on for something else. If you go the oven route just be aware that your top and bottom tortillas will most
definitelylikely stick to the paper towel. You’ve been warned.
Black Bean Tacos
- 2 cans black beans or about 3 cups of cooked black beans
- 1/2 c chicken broth
- 1/2 t cumin
- 1/2 t chili powder
- 1/2 t oregano
- 1 bay leaf
- 2 garlic cloves minced
- 1/2 c pumpkin seeds shelled
- 1 lime juiced
- salt and pepper to taste
- corn tortillas
- salsa optional
- diced tomatoes optional
- cojita cheese optional
- sour cream or Greek yogurt optional
- avocado optional
- pickled onions optional
- guacamole optional
- lime tortilla chips optional
- Drain and thoroughly rinse black beans. Place into a medium sized saucepan.
- Over medium heat combine black beans, chicken broth, cumin, chili powder, oregano, bay leaf, and garlic cloves. Cook until heated through, stirring occasionally. Add salt and pepper to taste. Once black beans are heated through the heat can be turned down to low and covered until the rest of dinner is ready. Just stir the beans every now and then. Stir in lime juice just before serving.
- While beans are heating, lightly toast the pumpkin seeds in a small skillet over medium heat about 5 minutes or so.
- Once beans are heated and seeds are toasted, assemble your tacos! We enjoy these on corn tortillas with cojita, diced grape tomatoes, guacamole, and a side of lime tortilla chips!
- NOTE: To make these vegan simply omit the cheese!
- NOTE: Don't skip the pumpkin seeds, they set these black bean tacos apart and make them truly delicious.
Meatless Monday never looked tastier.