20m$6.63Quick Black Bean Tacos
Stovetop vegetarian tacos with canned black beans, corn tortillas, avocado, and lime — ready in 30 minutes or less.
- Energy
- 374 calories per serving
- Protein
- 14.8 g per serving
- Carbs
- 61.9 g per serving
- Fat
- 8.4 g per serving
- Sodium
- 696 mg per serving
Shopping options
Corn tortillas
8 Each
Kroger® Soft Traditional White Corn Tortillas
27%
Cilantro
0.25 Cup
Soli Organic™ Cilantro Bunch
14%
Red onion
0.5 Count
Jumbo Red Onions
50%
Avocado
1 Each
Fresh Large Ripe Avocado
100%
Canned black beans
2 Can
La Preferida® Black Beans
100%
Lime
1 Each
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- corn tortillas-8 each
- canned black beans-2 cans
- red onion-0.5 medium
- avocado-1 each
- lime-1 each
- cilantro-0.25 cups
Drain and rinse the canned black beans; place in a small bowl and set aside.
Drain cans over the sink and dispose of can lid safely to avoid cuts.
Finely chop the red onion and chop the cilantro; slice the avocado and squeeze the lime into the small bowl with the beans, stirring gently to combine.
Keep knife blades angled away from fingers and stabilize the cutting board to prevent slips.
Heat a skillet over medium. Add the bean mixture to the skillet and warm 3–4 minutes, mashing some beans with the spatula to create a slightly chunky filling; season to taste with salt and pepper if available.
Warm tortillas directly in the hot skillet 20–30 seconds per side until pliable and lightly browned spots appear.
Use oven mitts or a towel when handling the hot skillet to avoid burns.
Assemble tacos by dividing the warmed bean filling among the tortillas, topping with sliced avocado, chopped cilantro, and a squeeze of additional lime if desired.
Serve immediately while warm.
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