10-Minute Black Bean Tacos
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.
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, some dipping sauce, 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
Nutritional Info
Ingredients
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
Salsa
Lime wedges
Instructions
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.