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-inspired taco and burrito recipe (vegetarian), ready in about 15 minutes, pairs canned black beans, ground cumin, 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 "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

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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.