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-inspired taco and burrito recipe (vegetarian), ready in about 15 minutes, pairs olive oil, chipotle chili powder, 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 "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 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

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

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.