Gluten-Free 10-Minute Black Bean Tacos Recipe
Updated Feb 15, 2021, Published Mar 01, 2019
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A few store-bought conveniences make this speedy dinner possible. Canned black beans are an instant source of protein – they just need some basic pantry spices to liven them up. These tacos are a satisfying meatless meal, just right for a hectic weeknight.
10-Minute Black Bean Tacos
Ingredients
- 1 tablespoon olive oil
- ½ large onion, , diced* (buy pre-diced onions)
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher or fine sea salt, , plus more as needed
- 1 (15-ounce) can black beans,, drained and rinsed*
- ¼ cup water
- 8 gluten-free corn tortillas
- 1 bag cabbage slaw or shredded cabbage*
- 1 medium avocado, , sliced
- 1 cup shredded Mexican style cheese, , optional*
- Jarred salsa*
- Lime wedges
Instructions
- Heat oil in a large skillet over medium-high heat until simmering. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in chili powder, cumin, and salt. Add beans and water.
- Cover pan and reduce heat to maintain a low simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving some whole. Simmer, uncovered, until all the water is evaporated, about 30 seconds. Taste and adjust seasoning, as needed.
- Cover tortillas with a damp paper towel and microwave in 30-second intervals until warm.
- Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, cheese (if using), and salsa. Serve with lime wedges.
Notes
*I noted the supermarket shortcut items in the ingredient lists with an asterisk and additional comments, so you know exactly where you’re saving some time.
Nutrition
Calories: 961kcalCarbohydrates: 123gProtein: 44gFat: 37gSaturated Fat: 10gCholesterol: 34mgSodium: 849mgPotassium: 1939mgFiber: 38gSugar: 10gVitamin A: 1140IUVitamin C: 94.5mgCalcium: 892mgIron: 7.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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