Black Bean Tacos
These black bean tacos are healthy, quick and taste amazing. Perfect for camping, grilling or any outdoor entertaining.
Servings: 8 tacos (4 portions)
Calories: 308
Ingredients
For tacos:
- 8 flour tortillas , see note 1
- 1 can black beans (14.5-ounce/400-milliliters), see note 2
- 2 avocados (medium ripe), see note 3
- 12 cherry tomatoes
- 1 Italian pepper (red or green), see note 4
- 2 corn on the cob (husks and “hairs” removed)
- 1 tablespoon olive oil
- salt , a pinch
- cheese , of your choice (optional)
Instructions
- For tacos: Remove the upper rack from the oven. Close the oven door and preheat the oven to 350 Fahrenheit (180 Celsius).
- Place the rack between 2 objects (e.g. a table and chair) and drape each tortilla over 2 bars, making sure they are touching each other (this will help them hold their shape).
- Prep the rest of the ingredients: Drain and rinse the beans. Cut avocado into slices (or dice), quarter each cherry tomato. Finely dice pepper. Place the veggies into separate bowls.
- With a knife, remove the kernels from corn cobs. Heat olive oil in a frying pan/skillet and add the kernels in. Season with salt and toast (on low-medium heat), for about 3 minutes, stirring from time to time. Now, you can add the beans to the skillet (either leave the kernels in or remove them), if you want to heat them up. I don’t do it though. When ready, turn off the heat and transfer into a bowl.
- For cilantro lime sauce: In a food processor, combine together all the ingredients. Alternatively, you can finely mince cilantro and combine everything in a small bowl.
- For taco shells: When ready with the prep, place the oven rack with tortillas back in the oven (upper shelf) and cook for a few minutes, or until hardened to your liking. Keep an eye on them, they are ready fast. See note
- To assemble tacos: Assemble the tacos in any order you like or serve the filling separately so that everyone can fill their own taco shells.
- Enjoy!
Notes
- Use 6-inch (15-centimeter) tortillas.
- I love using a can of “Goya black bean soup” which I drain and rinse with cold water. The beans have a very nice flavor so they don’t need any seasoning whatsoever. You can use regular black beans instead and add seasoning to your liking. There will be plenty of beans for up to 14 tacos.
- To keep the sliced avocados from oxidizing (turning brown), drizzle them with lemon juice.
- Bell peppers of any color are great substitutes.
- This sauce is very thin (more like a dressing) and only a little is needed. It is completely optional. A little natural yogurt can also be stirred in to thicken it. Alternatively, you can use either cilantro & lime separately, or a sauce/salsa of your choice instead.
- Some limes are juicier than others so once everything is mixed together, taste the sauce and add more lime juice, if needed.
Nutrition Facts
Black Bean Tacos
Amount per Serving
Calories
308
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
217
mg
9
%
Potassium
535
mg
15
%
Carbohydrates
39
g
13
%
Fiber
8
g
33
%
Sugar
10
g
11
%
Protein
7
g
14
%
Vitamin A
384
IU
8
%
Vitamin C
18
mg
22
%
Calcium
52
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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