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Easy Black Bean Tacos Recipe

Easy Black Bean Tacos Recipe

Photos of Easy Black Bean Tacos Recipe

How To Make Easy Black Bean Tacos

Put together a loaded meal with this black bean tacos recipe that layer cabbage and refried beans in a warmed tortilla topped with cheese and cilantro.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For Refried Black Beans:

  • 30ozblack beans,2 cans, or 3 cups cooked black beans
  • 2tbspextra-virgin olive oil
  • 1tspground cumin
  • 2clovesgarlic,pressed or minced
  • ½tspfine sea salt

For Yogurt “Crema”:

  • 1cupplain Greek,or regular yogurt
  • 2tbsplime juice,from 1 small lime
  • ¼tspfine sea salt
  • hot sauce of choice,to taste, optional

For Other Ingredients:

  • 10smallcorn or flour tortillas
  • 3cupsred or green cabbage,finely sliced, about ½ medium head of cabbage
  • ½cupCotija cheese,or more, or feta cheese, crumbled
  • big handful of fresh cilantro leaves,and/or thinly sliced green onion


Black Beans:

  1. Reserve the cooking liquid from one can of beans or substitute ⅓ cup water for the cooking liquid. Rinse and drain the other can of beans.

  2. Once the beans are ready to go, warm the olive oil in a small saucepan over medium-low heat. Add the cumin, garlic, and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute. 

  3. Pour in the can of beans with all of its liquid (or ⅓ cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork.

  4. Cook for a few minutes, stirring often until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.

  5. Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while finishing the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don’t stick to the bottom of the pan. 


  1. Combine the yogurt, lime juice, and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.

Tortilla and Cabbage:

  1. Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, warm them directly over a low flame on a gas range.

  2. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.

  3. Soften the cabbage just a bit by sprinkling it with a couple of dashes of salt. Then use hands to massage it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant. 

To Assemble:

  1. Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion.

  2. Serve immediately.


  • Calories: 397.75kcal
  • Fat: 6.48g
  • Saturated Fat: 1.86g
  • Monounsaturated Fat: 2.78g
  • Polyunsaturated Fat: 1.23g
  • Carbohydrates: 66.16g
  • Fiber: 15.46g
  • Sugar: 2.95g
  • Protein: 21.41g
  • Cholesterol: 6.00mg
  • Sodium: 279.76mg
  • Calcium: 187.68mg
  • Potassium: 1379.05mg
  • Iron: 4.89mg
  • Vitamin A: 22.01µg
  • Vitamin C: 11.44mg
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