Spicy Mexican Beef and Black Bean Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Boldly seasoned ground beef and black beans come together in warm corn tortillas topped with fresh pico de gallo and creamy avocado slices. This mexican-inspired tacos & burritos ready in about 35 minutes pairs ground beef, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 lb (454 g) ground beef
• 1 can (15 oz), drained and rinsed black beans
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium, sliced avocado
• 1/4 cup, chopped fresh cilantro
• 1, cut into wedges lime
• 2 medium, diced tomatoes
• 1 small, seeded and minced jalapeño
• 2 tbsp finely diced red onion

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Add 1 lb ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, about 6-7 minutes. Stir in 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
3. Step 3: Mix in 1 can drained black beans and cook for an additional 3 minutes until heated through. Meanwhile, prepare pico de gallo by combining 2 diced tomatoes, 1 small minced jalapeño (seeded for less heat), 2 tbsp finely diced red onion, and 1/4 cup chopped fresh cilantro in a bowl.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave. To assemble, spoon the beef and bean mixture onto each tortilla, top with pico de gallo and slices from 1 medium avocado. Serve with lime wedges on the side for squeezing.