Want to know why I always keep black beans, jalapeños, bell peppers, red onions, cilantro, corn tortillas, and cashew cream on hand. Because if I do, these are only 15 minutes away:
The recipe for The Easiest Black Bean Tacos will probably also be the shortest blog post ever, too. This is one of those recipes that I barely even consider a recipe—it’s more just throwing a few ingredients together. And here’s how you do it…
The Easiest Black Bean Tacos Ever
Prep time: 5 min | Cook time: 10 min | Ready in: 15 min
4 corn tortillas
2 teaspoons oil, divided
1 15-ounce can black beans, rinsed
2 bell peppers
1 small red onion
1 jalapeño pepper
1/2 cup chopped cilantro
1/2 cup cashew cream
Salt, to taste
- Slice up red onion, bell peppers, and jalapeño pepper (with or without seeds, your call!).
- In a large skillet, heat 1 teaspoon of oil over medium heat.
- Add onions to skillet and cook for about a minute, then add bell pepper. Cook, stirring occasionally until bell peppers are slightly softened, about 2 or 3 minutes.
- Add in rinsed and drained black beans and cook, stirring occasionally, until heated through—about 3 more minutes.
- Heat tortillas on the stove top in a skillet with one teaspoon of oil, flipping to get both sides slightly crispy. Remove from heat and place two on each plate.
- To serve, spread a dollop of cashew cream on each tortilla, then fill with black bean and veggie mixture. Sprinkle jalapeño slices and cilantro on top, then add salt to taste.
And that’s it!
This Green Chile Cilantro Sauce would also be pretty dynamite on these tacos.
And I recommend washing it all down with this Margarita-ish Mocktail.