For the tortillas, that’s up to you! Corn, wheat flour, whole wheat, low carb, almond flour, cassava flour, chickpea flour…seriously, so many choices! Hey, you could even make taco lettuce wraps! Never heard of almond flour, cassava flour, or chickpea flour tortillas? We are loving Siete Foods tortillas because they have so many options! Find them in the gluten free frozen section of your specialty grocery store (like Wegmans or Whole Foods). #notsponsored
Top your black bean tacos with whatever you have on hand: salsa, cheese, lettuce or cabbage slaw, jalapeno slices, cilantro, a squeeze of lime, etc. Dinner in a jiff that’s still packed with flavor!
Black Bean Tacos
- 1 15.5 oz can black beans rinsed, drained
- 1 can tomato 14.5 oz; diced with chilis
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 8-12 tortilla flour or corn (to make it gluten-free)
- 2 cups lettuce shredded
- 1 cup cheese shredded
- 1 cup guacamole
- 1 cup salsa
- 1/2 cup sour cream
- In a small pan over medium heat, combine beans, tomatoes, cumin, chili powder, and paprika. Continue cooking until the mixture is heated through and slightly thickened. Add salt and pepper to taste.
- Meanwhile, wrap tortillas in aluminum foil and place in toaster oven. Heat until tortillas are warm and pliable.
- Spoon bean mixture onto tortillas, along with desired toppings. Enjoy!
Watch our dietitians cook black bean tacos:
Nutrition info is approximate and may contain errors.
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An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.