Spicy Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A quick taco recipe making half the usual portion with smoky chipotle black beans and fresh toppings for a satisfying meal. This Mexican taco and burrito recipe (vegetarian), ready in about 15 minutes, pairs olive oil, chipotle chili powder, and ground cumin 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 "Build a week of meals around this recipe" 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 cup black beans (canned, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 6 small corn tortillas
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 3 halves lime wedges
• 1/2 sliced avocado

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat and add 1 cup drained and rinsed black beans. Sprinkle 1 tsp chipotle chili powder and 1/2 tsp ground cumin over the beans and sauté for 4 minutes, stirring frequently until beans are heated through and fragrant.
2. Step 2: Warm 6 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
3. Step 3: Assemble tacos by spooning the seasoned black beans evenly into each tortilla. Top with 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and slices from 1/2 an avocado. Squeeze juice from 3 lime halves over the tacos before serving.