Smoky Black Bean Tacos

Ingredients

• 🥫Canned Black Beans, rinsed and drained1 can
• 🌮Tortillas (corn), standard taco size3
• 🧅Red Onion, finely diced½
• 🫑Red Bell Pepper, diced into small pieces½
• 🧄Garlic, minced2 clove
• 🌶️Jalapeño, seeded and minced½
• 🫒Avocado Oil, for sautéing1 tbsp
• 🌶️Chipotle in Adobo, finely minced with sauce1 tbsp
• 🌶️Smoked Paprika1 tsp
• 🥑Avocado, sliced½
• 🍋Lime, cut into wedges½
• 🌿Cilantro, chopped2 tbsp
• 🥛Sour Cream, for topping1 tbsp
• 🧂Kosher Salt, plus more to taste½ tsp
• 🧂Black Pepper (ground), freshly groundto taste
• 💧Wateras needed

Contains Corn, Dairy, Garlic, Gluten, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Prepare the vegetables

   Finely dice 1/2 of a red onion, mince 2 garlic cloves, and chop 1/2 of a red bell pepper into small 1/4-inch pieces to ensure even cooking. Remove the seeds from 1/2 of a jalapeño and mince it finely, taking care not to touch your eyes after handling the spicy pepper.

   8 min
2. 2

   Sauté the aromatics

   Heat 1 tbsp of avocado oil in a medium skillet over medium heat for about 1 minute. Add the diced red onion and red bell pepper, cooking for 5 to 6 minutes while stirring frequently until the vegetables are softened and the onions are translucent.

   7 min
3. 3

   Bloom the spices

   Add the minced garlic, 1 tbsp of minced chipotle in adobo, and 1 tsp of smoked paprika to the skillet. Stir constantly for 1 minute until the spices become highly fragrant and the garlic turns a light golden color without burning.

   1 min
4. 4

   Simmer the beans

   Pour in 1 can of drained black beans and 1/4 cup of water. Season with 1/2 tsp of kosher salt. Bring to a gentle simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until most of the liquid has evaporated and the beans are coated in a thick sauce.

   10 min
5. 5

   Warm the tortillas

   While the beans finish, heat a separate small dry skillet over medium-high heat. Place each corn tortilla in the pan for 30 seconds per side until they are soft, pliable, and show small charred spots. Wrap them in a clean kitchen towel to keep warm.

   2 min
6. 6

   Assemble the tacos

   Divide the smoky black bean mixture evenly among the 3 warmed tortillas. Top each taco with slices of 1/2 of an avocado, 1 tbsp of sour cream, and a generous sprinkle of chopped cilantro. Serve immediately with 1/2 of a lime cut into wedges for squeezing over the top.

   2 min

Nutrition per serving