Black Bean Tacos



This recipe is adapted from Black Bean Tacos.

– 1 Tbsp olive oil
– 1 small onion, chopped
– 1 (15 oz) can black beans, drained and rinsed
– 1/2 cup salsa
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– 1/2 tsp chili powder
– 2 Tbsp cilantro

Heat olive oil in saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes.  Stir black beans, salsa, spices, and cilantro with onion.  Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.

Serve with hard or soft taco shells, shredded cheese, chopped tomatoes, avocado chunks, lettuce, and sour cream.  I even fancied the sour cream by mixing in chipotle chili powder – yum!

NavyGuy and I proclaimed this a hit.  Until recently, I couldn’t stand beans.  When you add spices and flavor though, turns out – beans are ok!  This is a great Meatless Monday meal (or meatless Tuesday).  It only made about five tacos, so definitely double or even triple the bean mixture if you’re serving a crowd.  Very affordable and a great way to use up stuff in the pantry.

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