Black Bean Tacos

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Anyone who knows me knows how obsessed I am with tacos… so obsessed that my son’s first birthday party was Fiesta themed! I have been making my tacos this exact way for about 10 years now. This recipe has lots of different elements to it but is super easy and comes together in just about 20 minutes.

The best thing about this is how easy it is to serve. I put everything in the order it goes on my island and everyone creates his or her own tacos. It’s a fun way to get everyone involved in the kitchen. Try this with hard shells, flour tortillas or corn tortillas (my fave!). My husband makes “double deckers” by melting cheese on a soft shell and wrapping it around a hard shell. Honestly the options with this meal are endless AND you can do so much with the leftovers! (if there are any😉)

Stay happy, stay hungry!

Prep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesMakes: 8-10 tacos


  • 10 tortillas of choice
  • 2 cans black beans, rinsed and drained
  • 1 onion, chopped
  • 1 jalapeño, chopped
  • 3-4 garlic cloves, chopped
  • 1 tsp cumin seeds
  • 1 tbsp taco seasoning
  • 1 tsp red chili powder
  • ¼ cup jarred salsa
  • Salt to taste
  • Cheese as needed
  • Cilantro (optional)

Pico De Gallo:

  • 2 tomatoes, deseeded and diced
  • 1 onion, diced
  • 1 jalapeño, diced
  • ½ lemon juiced
  • 2 tbsp cilantro, chopped
  • ½ tsp red chili powder
  • ½ tsp cumin powder
  • ½ tbsp taco seasoning
  • Salt to taste


  • 1 tsp olive oil
  • 1 onion, sliced
  • 1 large pepper sliced
  • 1 tsp cumin seeds
  • ½ tbsp taco seasoning
  • Salt to taste


  1. Bean Mixture

    In a pan heat some olive oil.
    Once the oil is hot add the cumin seeds followed by onions and cook until softened (2 minutes).
    Next add garlic, and jalapeño let it cook for additional 2 minutes.
    Add salsa and a splash of water then add taco seasoning, red chili powder, and salt.
    Add the beans cook until they are heated through (2 minutes or so).
    Set it aside until ready to use.

  2. Pepper & onions

    In a pan heat some oil, add cumin seeds then add the onions and peppers cook for a minute. Then add taco seasoning and salt, cook for additional minute or two. Set it aside until ready to use.

  3. In a mixing bowl, mix all the ingredients for the pico de gallo.

    Set it aside until ready to use.

  4. On open flame warm up the tortilla add cheese, beans, then fajitas, top it with pico de gallo and more cheese! Enjoy!


  • You can omit or use vegan cheese to make this vegan/dairy free.
  • I use pace brand salsa.
  • I use McCormick’s or old èl paso taco seasoning (whatever I have on hand), usually buy a big bottle from Costco.
  • You can definitely use hard shell tacos in this instead of soft as well

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