Recipe: 10-Minute Black Bean Tacos

Recipe: 10-Minute Black Bean Tacos

Sheela Prakash
Jul 28, 2016
(Image credit: Lauren Volo)

When you come home extra late after a crazy day at the office, it may seem like your only options for dinner are takeout, those questionable leftovers in the fridge, or scrambled eggs and toast. You're starving and cranky and you need dinner fast, after all. Luckily there's a fourth option: these 10-minute tacos.

Reach for Grocery Store Conveniences

Yes, making tacos in 10 minutes is absolutely possible. In less time than it will take you to wait for delivery (it feels like it takes forever when you're hungry), these hearty vegetarian tacos can be on your plate.

(Image credit: Lauren Volo)

A few store-bought conveniences make this speedy dinner possible. Canned black beans are an instant source of protein — they just need a few basic pantry spices to liven them up. Don't forget the toppings! A bag of cabbage slaw, a jar of store-bought salsa, and a sliced avocado turn these tacos into a satisfying meatless meal that was meant for hectic weeknights.

10-Minute Black Bean Tacos

Serves 4

For the tacos:
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
8 corn tortillas

For serving:
1 bag cabbage slaw or shredded cabbage
1 medium avocado, sliced
Lime wedges

Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans and water.

Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.

Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.

Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.

Recipe Notes

  • Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.
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