Sofrito-Infused Black Bean Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Vibrant black bean tacos enhanced by a sofrito-infused sauce and topped with tangy pickled red onions for a flavorful vegetarian street food experience. This Latin American-inspired taco and burrito recipe (vegetarian), ready in about 30 minutes, pairs cooked black beans, sofrito, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 cooked black beans
• 1/3 cup sofrito
• 8 small corn tortillas
• 1 medium thinly sliced red onion
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 4 lime wedges
• 3/4 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: To quick-pickle the red onion, combine 1/2 cup apple cider vinegar, 1 tablespoon sugar, 1/2 cup water, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat until sugar dissolves, about 2 minutes. Pour over 1 medium thinly sliced red onion in a jar and let cool for 20 minutes.
2. Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat and add 2 cups cooked black beans along with 1/3 cup sofrito, 1 teaspoon ground cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 6-8 minutes, stirring occasionally, until heated through and thickened slightly.
3. Step 3: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes until pliable.
4. Step 4: Assemble the tacos by spooning the sofrito-infused black beans onto each tortilla, topping with pickled red onions and 1/4 cup chopped fresh cilantro.
5. Step 5: Serve immediately with 4 lime wedges for squeezing over the tacos to brighten the flavors.