Sour Tamarind and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with black beans simmered in a tangy tamarind sauce, topped with fresh lime and crunchy slaw for a perfect balance of sour and savory. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 110 minutes, pairs dried black beans, water, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 90 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dried black beans and soak in water for 6 hours or overnight. Drain and rinse.
  2. Step 2: In a large pot, add soaked beans and 4 cups fresh water. Bring to a boil, then reduce heat to low and simmer uncovered for 1 to 1.5 hours until beans are tender.
  3. Step 3: Stir in 3 tablespoons tamarind paste, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon salt into the beans. Simmer for another 10 minutes until sauce thickens and turns tangy.
  4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
  5. Step 5: In a small bowl, toss 1 cup shredded red cabbage with 2 tablespoons fresh lime juice, 1/4 cup chopped fresh cilantro, and 1/4 cup finely diced red onion.
  6. Step 6: Assemble tacos by spooning tamarind black beans onto tortillas and topping with the tangy cabbage slaw before serving.

Frequently asked questions

How long does Sour Tamarind and Black Bean Tacos take to make?

Total time is about 110 minutes (20 min prep + 90 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 Sour Tamarind and 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 dried black beans from drying out.

Can I substitute ingredients in Sour Tamarind and 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 Sour Tamarind and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sour Tamarind and 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.

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