Pantry Black Bean Tacos
The no-grocery-run hero: spiced black beans piled into warm tortillas, topped with whatever odds and ends are hiding in your fridge. Dinner’s ready before you’ve even set down your bag.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 15 oz can black beans, drained and rinsed
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder optional
- ¼ tsp kosher salt plus more to taste
- 8 small flour or corn tortillas warmed
- Toppings: shredded lettuce diced tomatoes, shredded cheese, sour cream, avocado slices, salsa, cilantro
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, 3-4 minutes.
- Stir in garlic, cumin, paprika, chili powder (if using), and salt; cook for 30 seconds.
- Add black beans and ¼ cup water. Mash about half the beans with the back of a spoon for a creamier texture. Simmer for 3-4 minutes, until thickened.
- Taste and adjust seasoning.
- Spoon beans into warm tortillas and pile on your favorite toppings. Serve immediately.
Notes
• Why it works: Minimal ingredients, big flavor — and every topping is negotiable.
• Shortcuts: Use jarred salsa or pico de gallo for instant flavor.
• Toddler-friendly: Skip chili powder and offer toppings separately.
• Apéro energy: Serve mini versions as a snack board with margaritas or mocktails.
• Shortcuts: Use jarred salsa or pico de gallo for instant flavor.
• Toddler-friendly: Skip chili powder and offer toppings separately.
• Apéro energy: Serve mini versions as a snack board with margaritas or mocktails.