Cumin-Spiced Black Bean Tacos
Warm corn tortillas filled with slow-cooked black beans spiced with cumin and garlic, topped with fresh vegetables for a satisfying meal. This mexican (vegetarian) ready in about 25 minutes pairs (15 oz), rinsed and drained black beans, ground cumin, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), rinsed and drained black beans
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1 tbsp olive oil
- 8 corn tortillas
- 1/4 cup shredded lettuce
- 2 tbsp diced tomatoes
- 1 tbsp, chopped fresh cilantro
- 1/2, sliced avocado
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) rinsed and drained black beans, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp chili powder. Cook for 5 minutes, stirring, until beans are heated through and spices are fragrant.
- Step 2: Warm corn tortillas in a dry skillet for 30 seconds per side until pliable.
- Step 3: Assemble tacos by placing a portion of spiced black beans on each warm tortilla. Top with 1/4 cup shredded lettuce, 2 tbsp diced tomatoes, 1 tbsp chopped fresh cilantro, and 1/2 sliced avocado.
- Step 4: Serve immediately with lime wedges for squeezing.
Frequently asked questions
How long does Cumin-Spiced Black Bean Tacos take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Black Bean Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground cumin from drying out.
Can I substitute ingredients in Cumin-Spiced Black Bean Tacos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Black Bean Tacos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Spiced Black Bean Tacos vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
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