Mexican · Easy
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Smoky Black Bean Tacos
Crispy-edged spiced black beans, quick pickled onions and a lime crema — a fun, budget-friendly dinner.
Prep15 min
Cook10 min
Total25 min
Serves4
These tacos turn a couple of cans of beans into a satisfying, budget-friendly dinner. The quick-pickled onions take ten minutes and make the whole thing taste far more effortful than it is.
Method
- Put the sliced onion in a jar. Warm the vinegar with sugar and salt until dissolved, pour over the onion and set aside for at least 10 minutes.
- Heat the oil in a frying pan over medium-high heat. Add the beans and spices and cook for 6–8 minutes, pressing some beans flat so they crisp at the edges. Season with salt.
- Warm the tortillas in a dry pan for 20–30 seconds per side.
- Fill each tortilla with beans, cabbage, avocado and pickled onions. Drizzle with lime crema, scatter coriander and serve with lime wedges.
Cook's notes
- The pickled onions keep for 2 weeks in the fridge.
- Add crumbled feta or paneer if you're not keeping it vegan.
Allergy note: Always check ingredient labels for allergens such as gluten, dairy, nuts, soy and eggs, particularly when cooking for others.