Black Bean Veggie Tacos: A Flavor Fiesta!
Black Bean Veggie Tacos are a vibrant and satisfying meatless option packed with flavor and texture. These tacos feature a hearty and seasoned black bean filling, often combined with colorful vegetables like corn, bell peppers, and onions. The mixture is typically simmered with aromatic spices such as cumin, chili powder, and smoked paprika, creating a warm and earthy base.
Served in warm corn or flour tortillas, these tacos are incredibly versatile. You can customize them with your favorite toppings, from fresh salsa and creamy avocado to tangy sour cream or a sprinkle of crumbled cheese. A squeeze of lime brightens all the flavors, making each bite a delightful explosion of savory, spicy, and fresh notes. Perfect for a quick weeknight meal or a fun gathering, Black Bean Veggie Tacos are a crowd-pleaser that even meat-lovers will enjoy!
Recipe: Black Bean Veggie Tacos
Yields: Approximately 8-10 tacos Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup frozen corn kernels
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Two 15-ounce cans black beans, rinsed and drained
- ½ cup vegetable broth or water
- 1 tablespoon lime juice
- Optional: 1 jalapeño, finely diced (for heat)
For Serving:
- 10-12 corn or flour tortillas
- Your favorite toppings such as:
- Salsa
- Avocado or guacamole
- Sour cream or vegan sour cream
- Shredded lettuce
- Chopped cilantro
- Crumbled cheese (cheddar, Monterey Jack, or cotija)
- Lime wedges
Instructions:
- Sauté the Vegetables: Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. If using jalapeño, add it along with the other vegetables.
- Add Aromatics and Spices: Stir in the frozen corn and minced garlic. Cook for another minute until the garlic is fragrant. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the vegetables with the spices.
- Simmer the Black Beans: Add the rinsed and drained black beans and vegetable broth (or water) to the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, stirring occasionally. This allows the flavors to meld together and the beans to soften slightly.
- Mash Some Beans (Optional): For a creamier texture, use a fork or potato masher to lightly mash about half of the black bean mixture in the skillet.
- Finish the Filling: Stir in the lime juice. Taste and adjust seasonings if needed. Keep the filling warm over low heat while you prepare the tortillas.
- Warm the Tortillas: Warm the tortillas according to package instructions. You can warm them in a dry skillet over medium heat for a few seconds per side, wrap them in foil and bake them in the oven, or microwave them briefly.
- Assemble the Tacos: Fill each warm tortilla with a generous spoonful of the black bean veggie mixture.
- Add Toppings: Top the tacos with your desired toppings such as salsa, avocado, sour cream, lettuce, cilantro, and cheese.
- Serve: Serve immediately with lime wedges on the side. Enjoy your delicious Black Bean Veggie Tacos!
