Half-Spoon Spiced Mexican Black Bean Tacos
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-inspired tacos & burritos (vegetarian) ready in about 15 minutes pairs ground cumin, chili powder, olive oil 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 "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), drained and rinsed canned black beans
- 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, cut into wedges lime
- 1/2 tsp salt
Instructions
- 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.
- 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.
- Step 3: Warm 6 corn tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Spoon Spiced Mexican Black Bean Tacos take to make?
Total time is about 15 minutes (5 min prep + 10 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 Half-Spoon Spiced Mexican 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 Half-Spoon Spiced Mexican 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 Half-Spoon Spiced Mexican Black Bean Tacos for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Half-Spoon Spiced Mexican 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.
