• Prep Time: 3 mins
  • Cooking Time: 7 mins
  • Serves: 6

Black Bean Tacos

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon olive oil
  • 1/2 large onion, finely diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt, plus more as needed
  • 1 (15-ounce) can S&W black beans, drained and rinsed
  • 2 tablespoons pico de gallo or salsa
  • 6 tortillas
  • 1 bag cabbage slaw or shredded cabbage
  • 1 large avocado, sliced
  • Salsa


Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans.

Cover and reduce heat to medium low and cook for 3-4 minutes until warmed through. Remove the lid and gently mash some of the bean with the salsa, leaving some of the beans whole. Fill the tortillas with the black bean mixture and top with toppings of choice (I love shredded lettuce, avocado, hot sauce and salsa)

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