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Quick Black Bean Tacos
25m$7.36

Quick Black Bean Tacos

Stovetop vegetarian tacos with canned black beans, corn tortillas, avocado, and lime — ready in 30 minutes or less.

  • quick
  • tacos
  • vegan
  • Vegetarian
  • weeknight
Bundle it with similar meals
10 min prep15 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Avocado · 1 Each

Fresh Large Ripe Avocado

100%

In recipe$2.50
To buy$2.50
Details
Fresh Avocados · 1 each$2.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Lime · 1 Each

Fresh Large Limes - Each

100%

In recipe$0.69
To buy$0.69
Details
Fresh Citrus · 1 each$0.69 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Canned black beans · 2 Can

La Preferida® Black Beans

100%

In recipe$2.98
To buy$2.98
Details
La Preferida · 15 oz$1.49 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

Red onion · 0.5 Count

Jumbo Red Onions

50%

In recipe$0.38
To buy$0.75
Details
Fresh Onions · 1 lb$1.49 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Corn tortillas · 8 Each

Kroger® Soft Traditional White Corn Tortillas

27%

In recipe$0.53
To buy$1.99
Details
Kroger · 30 ct$1.99 per packageBuy 1Package use: 27%Product matchEstimated at KROGER

Cilantro · 0.25 Cup

Soli Organic™ Cilantro Bunch

14%

In recipe$0.28
To buy$1.99
Details
Soli Organic · 1 oz$1.99 per packageBuy 1Package use: 14%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$7.36

· only what you use

$1.84

per serving · 4 servings

You pay at checkout$10.90
68% used in this recipe$3.54 unused

Cook this recipe

  • corn tortillas-8 each
  • canned black beans-2 cans
  • red onion-1/2 medium
  • avocado-1 each
  • lime-1 each
  • cilantro-1/4 cup
1
Drain and set beans
Can opener
Small bowl

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.

2 cans black beans
2
Chop and combine
Knife
Cutting Board
Small bowl

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.

1/2 Count red onion
1/4 cup cilantro
1 Each avocado
1 Each lime
2 cans black beans
3
Warm the filling
Spatula
Skillet

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.

2 cans black beans
4
Warm tortillas
Skillet

Transfer the bean filling to the bowl and cover to keep warm. Wipe the skillet clean, then warm the tortillas for 20–30 seconds per side until pliable and lightly browned. Work in batches.

Use oven mitts or a towel when handling the hot skillet to avoid burns.

8 Each corn tortilla
5
Assemble tacos

Fill the tortillas with the warm beans and top with the chopped onion, avocado and cilantro. Divide the filling and toppings evenly. Add extra lime only if available.

2 cans black beans
8 Each corn tortilla
1 Each avocado
1/4 cup cilantro
1 Each lime
6
Serve

Serve immediately while warm.

8 Each corn tortilla
2 cans black beans
1 Each avocado
1/4 cup cilantro
1 Each lime
7

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