Tomatillo and Black Bean Tacos with Pickled Red Onion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with a savory tomatillo and black bean stew, topped with crisp pickled red onions and fresh cilantro for a satisfying vegetarian taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs medium, husked and chopped tomatillos, drained and rinsed cooked black beans, small, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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: 10 min Cook: 20 min Serves 4 Mexican cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/4 cup apple cider vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt. Add 1 small thinly sliced red onion and let sit at room temperature for at least 20 minutes to pickle.
  2. Step 2: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 1 small diced yellow onion and 2 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
  3. Step 3: Add 5 chopped medium tomatillos and 1 teaspoon ground cumin to the skillet, cook for 5 minutes until tomatillos soften and start to break down.
  4. Step 4: Stir in 1 cup cooked black beans, 1/2 cup vegetable broth, and 1/4 teaspoon salt. Simmer gently for 8-10 minutes until the mixture thickens and flavors blend.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Step 6: Spoon the tomatillo and black bean mixture evenly onto tortillas. Top with pickled red onions and 1/4 cup chopped fresh cilantro leaves. Serve immediately.

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Frequently asked questions

How long does Tomatillo and Black Bean Tacos with Pickled Red Onion take to make?

Total time is about 30 minutes (10 min prep + 20 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 Tomatillo and Black Bean Tacos with Pickled Red Onion?

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 small, diced yellow onion from drying out.

Can I substitute ingredients in Tomatillo and Black Bean Tacos with Pickled Red Onion?

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 Tomatillo and Black Bean Tacos with Pickled Red Onion 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 Tomatillo and Black Bean Tacos with Pickled Red Onion 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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