Homemade Spiced Black Bean Tacos with Pickled Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Soft homemade corn tortillas filled with spiced black beans and topped with tangy pickled red onions for a vibrant taco experience. This mexican-inspired japanese (vegetarian, gluten free) ready in about 50 minutes pairs masa harina, warm water, salt 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

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tbsp olive oil
• 1 small, thinly sliced red onion
• 1/4 cup white vinegar
• 1 tsp sugar
• 1/2 tsp salt for pickling
• 1/4 cup, chopped cilantro leaves
• for serving lime wedges

Instructions

1. Step 1: In a mixing bowl, combine 2 cups masa harina, 1/2 tsp salt, and gradually add 1 1/4 cups warm water. Mix with your hands until dough forms a soft ball that is not sticky. Cover with a damp towel and let rest for 20 minutes.
2. Step 2: While dough rests, prepare pickled onions by placing 1 small thinly sliced red onion in a jar. In a small bowl, mix 1/4 cup white vinegar, 1 tsp sugar, and 1/2 tsp salt until dissolved. Pour the vinegar mixture over the onions, submerge them fully, and set aside for at least 20 minutes.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp chili powder. Stir and cook for 5 minutes until beans are heated through and spices are fragrant.
4. Step 4: Preheat a dry skillet over medium-high heat. Divide dough into 12 equal balls. Using a tortilla press or rolling pin between parchment paper, flatten each ball into a 6-inch circle.
5. Step 5: Cook each tortilla in the hot skillet for about 1 minute per side until slightly puffed and lightly browned. Keep warm wrapped in a clean towel.
6. Step 6: Assemble tacos by spooning spiced black beans onto each tortilla, topping with pickled red onions and 1/4 cup chopped fresh cilantro leaves. Serve with lime wedges for squeezing.