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Black Bean Tacos

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Celebrate cinco de mayo with these vegetarian black bean tacos! They take less than 30 minutes to make and are so worth it! Enjoy alongside a margarita and some salsa.

Black Bean Tacos

 2 cans black beans, drained and rinsed
 ½ tsp smoked paprika
 ½ tsp cumin
 1 pt cherry tomatoes, quartered
 4 radishes, cut into thin strips
 1 jalapeno, sliced
 juice of 1/2 lime
 2 tbsp cilantro, minced
 4 - 6 oz queso fresco or feta cheese
 2 tbsp Colavita Extra Virgin Olive Oil
 Pinch of salt and pepper
 8 corn tortillas
 2 ripe avocados, sliced
 Lime wedges for serving

Rinse and drain the black beans.


Place them in a medium bowl. Sprinkle them with the parika, cumin, a pinch of salt and pepper and a drizzle of Colavita olive oil.


Mix well.


In a large, non-stick skillet, cast iron skillet or stove top griddle, add 1 tbsp Colavita olive oil and heat over medium-high heat.


Place one corn tortilla at a time into the pan and toast about 2-3 minutes per side.


Removed the toasted tortillas to a plate. Invert another plate on top of the tortillas so they stay warm.


To assemble, place a heaping tablespoon of the beans on a tortilla. Garnish with avocado, red onion, jalapeno, tomatoes and radishes. Add a squeeze of lime juice if desired and a sprinkle of cheese and fresh cilantro. Enjoy!

Nutrition Facts

Servings 4