Happy black bean Taco Tuesday! I’m celebrating with The Recipe Redux with my too quick, too easy, too healthy, -and meatless- black bean tacos. It’s the perfect way to carry over Meatless Monday into Taco Tuesday.
How these black bean tacos fit into my lifestyle
Tacos are one of my favorite meals, I could maybe even eat tacos each day and not get bored with them…. because there’s so many taco flavor combos. You can use nearly any type of meat or plant protein, any type of vegetables, and so many different ethnic sauces. They’re also one of my favorite ways to clean out my fridge. I add whichever veggies I have on hand, and love them all the same!
Tacos are my fave, not only because they’re super versatile and a great way to use up leftovers, but they can be really fast. For example, these black bean tacos use canned or pre soaked and cooked beans, shredded greens, and other veggies that I often have on hand. So a quick, nourishing, and super delicious meal is just minutes away. Plus, again, tacos, there’s just magic in that word, isn’t there?
How these black bean tacos will fit into your lifestyle
Again, tacos (can) make a super easy dinner. Use up leftover protein, veggies, and whatever else you have on hand. Buy pre chopped veggies, and precooked meat OR canned beans for super speedy assembly.
For example, make up this Instant Pot pulled pork (ya know, just don’t turn it into a sandwich, or do and have leftovers in taco form, yes actually do that). You’re welcome.
OR you could roast a whole chicken and add the chicken to your tacos. Again, super easy & cost effective way way to stretch your protein budget, it just takes a bit of planning, but is mostly hands-off so it’s something you can cook while doing something else at home.
Quick Notes on This Recipe
The best ingredients for these black bean tacos
The best ingredients for these black bean tacos are the ones you have on hand. Have a different kind of bean, leftover pulled pork, or chicken on hand? Use that. Don’t have any? Grab a can of black beans & use those to make awesome vegetarian tacos. Don’t have all the veggies or the same veggies I call for? Use what you’ve got. There’s no wrong or right way to make these tacos.
If you watched my video, you can see that the ingredients are a bit different. I use corn tortillas because that’s what I had when I made the video, I forgot the tomatoes, and didn’t have winter greens, just cabbage.
The ingredient that will turn these tacos from pretty good tacos to excellent ones
SALSA. It’s kinda like the difference between a burrito made at home and one at your fave Mexican restaurant, sure the protein and other ingredients make a difference, but the salsa is what I taste the most. Use an amazing homemade or house grocery store made salsa to turn ok tacos into drool worthy tacos.
Easy Black Bean Tacos
- can opener
- 3 taco sized tortillas corn or flour
- 1/2 cup brown rice
- 1/2 cup black beans
- 1/4 whole bell pepper sliced
- large handful shredded red cabbage
- 1/2 cup salsa
- 1 tablespoon favorite cheese
- 1 tablespoon cilantro leaves
- 1 whole lime quartered
- Layer ingredients on top of tacos with salsa and cheese last. Enjoy
How to repurpose these easy black bean tacos
- Make tortilla soup. Add the rice, beans, some corn, and other frozen veggies to veggie or chicken stock + some salsa for an easy soup
- Turn it into this hearty bean & bacon soup. Just throw the rice in for good measure.
- Make a quesadilla
- Make a burrito bowl with the easiest homemade queso
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Let’s get chatty:
- what do you love to put in your tacos?
- what would you top these black bean tacos with?