Spicy Black Bean Tacos
A quick, half-sized batch of spicy black bean tacos perfect for sharing or a light meal with a smoky chipotle kick. This Mexican recipe (vegetarian), ready in about 12 minutes, pairs black beans, olive oil, chipotle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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, rinsed and drained black beans
- 1 tbsp olive oil
- 1/2 tsp chipotle powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 4 small corn tortillas
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 2 tbsp sour cream
- 2 lime wedges
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup rinsed black beans, 1/2 tsp chipotle powder, 1/2 tsp ground cumin, and 1/4 tsp garlic powder. Cook, stirring, for 5 minutes until beans are warmed through and spices are fragrant.
- Step 2: Warm 4 small corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
- Step 3: Divide the spiced black beans evenly among the tortillas. Top each with 1/2 cup shredded lettuce and 1/2 cup diced tomatoes.
- Step 4: Dollop 2 tbsp sour cream over the tacos and serve with 2 lime wedges to squeeze over just before eating.
