Make Ahead

Black Bean Tacos with Cumin and Lime

May 18, 2011
0 Ratings
  • Serves 4
Author Notes

These tacos can be made a million different ways, but since all you really need are a can (or better -- and cheaper yet -- a bag) of black beans, some corn tortillas and a head of iceberg, they're inexpensive, easy and fun to both make and eat. —Ishita

What You'll Need
  • Black Beans
  • 2 tablespoons canola or vegetable oil
  • 4 large cloves garlic, minced
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne
  • 3 15-ounce cans black beans, drained and rinsed (or 1-1/2 lbs. dried black beans, soaked overnight)
  • juice from 3 lime halves (or more, to taste)
  • 1/2 cup water
  • 1 teaspoon salt (or more, to taste)
  • 1/2 teaspoon pepper (or more, to taste)
  • Assemble the Tacos
  • 8 small corn tortillas
  • 2 cups salad greens (shredded iceberg or shredded cabbage or store-bought coleslaw mix, etc.)
  • juice from 1/2 a lime
  • 1 teaspoon cumin
  • 1/2 cup feta crumbles
  1. Black Beans
  2. Heat the oil in a large skillet. Add the garlic, cumin and cayenne and saute until the oil is fragrant.
  3. Add the black beans, lime juice, water, salt and pepper. Simmer on medium-low heat for 15-20 minutes, until the beans are soft and fragrant.
  1. Assemble the Tacos
  2. While the beans are cooking, heat the tortillas on high heat in a nonstick pan, 2-3 minutes on each side. Toss the salad greens with the lime juice and cumin.
  3. To assemble the tacos, fill the corn tortillas with the beans, and top with the salad and feta. Serve with salsa and chopped cilantro.
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  • Lori Lyn Narlock
    Lori Lyn Narlock
  • bvtrapp

2 Reviews

bvtrapp October 25, 2011
Really good recipe. I cooked half a sweet onion in the oil before adding the beans. Next time I might add a jalapeno.
Lori L. May 18, 2011
Black bean tacos are one of our favorite dinners. Your recipe looks delicious; I can't wait to try it.