Half-Spoon Spiced Mexican Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Soft corn tortillas filled with smoky black beans seasoned with a half-spoon blend of cumin and chili powder, topped with fresh cilantro and lime. This Mexican taco and burrito recipe (vegetarian), ready in about 15 minutes, pairs canned black beans, ground cumin, and chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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) canned black beans, drained and rinsed
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 tbsp olive oil
• 6 small corn tortillas
• 1/4 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges
• 1/2 tsp salt

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1/2 tsp ground cumin and 1/2 tsp chili powder, cook for 30 seconds until fragrant.
2. Step 2: Add 1 can (15 oz) drained and rinsed black beans and 1/2 tsp salt, stirring to coat beans in spices. Cook for 5 minutes until heated through and slightly thickened.
3. Step 3: Warm 6 corn tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
4. Step 4: Spoon the spiced black beans evenly onto each tortilla, sprinkle 1/4 cup chopped fresh cilantro over the beans, and serve with lime wedges for squeezing.