Black Bean Tacos


  • Makes4 to 4 servings

Great Weeknight Dinner Swap recipe contest finalist, vegetarian main dishes category


  • 2 tbsp olive oil

  • 1/2 medium onion, diced

  • 1 garlic clove, minced

  • 2 tsp ground cumin

  • 1 tsp chili powder

  • 1/2 cup water

  • 2 540-mL cans black beans, rinsed and drained

  • 2 cups shredded lettuce

  • 1 ripe avocado, peeled, pitted and sliced

  • 2 tomatoes, diced

  • 2 cups shredded cheddar

  • 1 pkg 6-in. flour tortillas

  • salt, to taste

  • black pepper, to taste

  • salsa, (optional)

  • sour cream, (optional)


  • Heat the olive oil in a medium-sized skillet over medium heat. Add chopped onion and cook, stirring occasionally, until the onions are translucent — 3 to 5 minutes. Add the garlic, stir for 30 seconds, then add the cumin, chili powder and beans. Using a fork, mash the beans in the pan, then stir in the water. Reduce the heat to low and cook, stirring often, until thickened — 12 to 15 minutes. Season to taste with salt and pepper. (You can prepare this filling well ahead of time and just reheat when you're ready to eat.)

  • While the beans are cooking, prepare the remaining ingredients for the tacos: Shred the cheese and lettuce, dice the tomatoes, slice the avocado. Arrange topping ingredients ingredients in bowls so that diners can assemble tacos to their own taste. Just before serving, wrap the stack of tortillas in paper towelling and microwave on high for 30 seconds, or until they are warmed through.

  • To serve, lay a tortilla out on a plate and spread with some of the black bean mixture. Add cheese, lettuce, tomato and avocado (plus salsa and sour cream if desired). Fold, eat and repeat!

This article was originally published on Feb 01, 2009

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