Quick Black Bean Tacos

Servings: 4 · Prep: 10 min · Cook: 15 min · Total: 25 min

Ingredients

• 8 each corn tortillas
• 2 cans canned black beans
• 1/2 medium red onion
• 1 each avocado
• 1 each lime
• 1/4 cup cilantro

Equipment

Spatula; Knife; Cutting Board; Skillet; Can opener; Small bowl; spatula; knife; cutting board; skillet; can opener; small bowl

Steps

1. Drain and set beans. Drain and rinse the canned black beans; place in a small bowl and set aside.
   • 2 cans black beans — drained and rinsed

   Drain cans over the sink and dispose of can lid safely to avoid cuts.

2. Chop and combine. 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.
   • 1/2 Count red onion — finely chopped
   • 1/4 cup cilantro — chopped
   • 1 Each avocado — sliced
   • 1 Each lime — juiced
   • 2 cans black beans — drained and rinsed

   Keep knife blades angled away from fingers and stabilize the cutting board to prevent slips.

3. Warm the filling. 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 — drained and rinsed
4. Warm tortillas. 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.
   • 8 Each corn tortilla

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

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 — drained and rinsed
   • 8 Each corn tortilla
   • 1 Each avocado — sliced
   • 1/4 cup cilantro — chopped
   • 1 Each lime — juiced
6. Serve. Serve immediately while warm.
   • 8 Each corn tortilla
   • 2 cans black beans — drained and rinsed
   • 1 Each avocado — sliced
   • 1/4 cup cilantro — chopped
   • 1 Each lime — juiced

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