Easy Black Bean Tacos — Vegetarian Budget Dinner

These Easy Black Bean Tacos are a quick, budget-friendly meal perfect for busy nights, using pantry staples to create a satisfying, flavorful dish.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 tacos

Course: Dinner, Main Course

Cuisine: Mexican, Vegetarian

Calories: 250

Taco Filling

1-2 cans canned black beans, drained and rinsed Black beans provide protein and fiber.
2 cups cooked rice Use white or brown rice, whatever you have.
1 small onion diced Optional, but adds flavor.
2 cloves garlic, minced Can substitute with garlic powder.
1-2 teaspoons chili powder Adjust to taste.
1 teaspoon cumin Adds warmth to the flavor.
to taste Salt and pepper For seasoning.
splash water or broth Just enough to make the filling creamy.
1 squeeze lime juice Adds brightness to the flavor.

Tortillas & Toppings

8 pieces tortillas Warmed before filling.
as needed Toppings (shredded lettuce, salsa, sour cream, shredded cheese, avocado, hot sauce) Customize as per taste.

Preparing the Filling

Heat a little oil in a skillet and cook the diced onion for a few minutes until softened.
Add the minced garlic and stir for about 30 seconds.
Add the drained black beans, chili powder, cumin, salt, and pepper to the skillet.
Add a small splash of water to help combine the ingredients and let it simmer for 3 to 5 minutes.
Stir in the cooked rice and, if necessary, add another splash of water until the mixture reaches a desired creaminess.
Taste and adjust the seasoning, then add a squeeze of lime just before turning off the heat.

Assembling Tacos

Warm the tortillas in the microwave or in a dry pan for better pliability.
Pile the black bean and rice filling into the warm tortillas and let everyone add their desired toppings.

These tacos are great for meal prep. Store the filling separately from the tortillas and toppings. They reheat well and can make quick lunches too.