Black Bean Tacos With Avocado and Spicy Onions Recipe (2024)

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Cooking Notes

Kluski

Dried beans cook up to about three times their volume, so two cups of dried beans would cook up to six cups of cooked beans. One can of cooked beans is about one and a half cups.

Lili

Going to make a yogurt lime drizzle for these, maybe some super crispy roasted sweet potatoes to tuck in as well. Add water if beans get dry.

Crystal

This is one of my favs. I've made it three times. It can be very quick to make. I've used both dried beans, canned on stovetop and in slow cooker..toppings always included the pickled onion, but also can be cashew yogurt, soy sour cream, cilantro or parsley, diced tomatoes, or tomatillo salsa. Using slow cooker made everything layer well and also made for a great smelling home during COVID 19 stay at home. Hoping everyone stays well, and thanks NYT for another yummy vegan recipe.

Susan Weston

How many tortillas? The recipe is for four servings, but the nutritional info is unclear due to lack of that information.

Sarah

The pickled onions really make the recipe. Do yourself a favor and double the onion part of the recipe. Great with chips as well.

shoshana

Made this with fresh beans in the IP. Added chipotle in adobo sauce,diced tomato’s, tomato purée and some diced zucchini. Finished with the pickled onions and put over cauliflower rice seasoned with taco spices to make a bowl rather than tacos. Drizzled low fat sour cream and salsa . Very good.

SoCal

Flavorful, but could use some texture, in my opinion. Next time I’ll add some purple cabbage (perhaps marinaded with the onions & jalapeño?).

Kharkin

I added a little bit of water at the end. Also used less salt and more black pepper. Better with flour tortillas we thought

Melanie K

This was delicious and a big hit with the family. It does make quite a lot - we are four and will likely make a lunch for all of us too (served with salsa, guacamole, etc). Recommend adding some water when sauteeing the beans as they otherwise would get quite dry.

MC

Landed on this recipe at the last minute but had to sub a few ingredients as I was using what I had on hand. Didn't have bell pepper so substituted a couple stalks celery, diced. Didn't have jalapeno so used some chipotle in adobo. No tortillas on hand either, so served it as bowl, with tortilla chips on the side. Like others, added a little water. Garnished with avocado, radish cut into match sticks, the lime-pickled onions, cilantro and yogurt. Delicious!

Kelsey

This one is a definite keeper! We threw in salsa instead of the tomato paste and doubled the spices and garlic. Drained and rinsed only one can of beans and threw the other one in with its liquid. Also fried up the corn tortillas and fixed with all the toppings. Hearty, quick & delicious!

Suzanne

We love a bit of texture and contrast from cabbage in tacos. But buying a large cabbage is sometimes inconvenient. Sooo a large raw brussel sprout or two shaved to angel hair thin with a mandolin is a great substitute and addition to any taco dish, or some salads for that matter. Try it, be surprised.

RDCollins

Very good, although as others have mentioned the corn tortillas, or at least the store-bought ones, tend to fall apart — but I like them better than flour tortillas, and they're more healthful — so you may end up eating the tacos more like an enchilada (i.e., with a fork). Also, instead of sour cream, I served the dish with some crumbled cotija cheese, which was an excellent addition.

NTH

I assume the nutritional info is for the "filling" and the tortillas are on their own from a macro standpoint since all brands and sizes vary.

Kevin

Even better the second time I made it. I ditched the bell pepper because I’m not fond of them. The pickled shallot/jalapeño mixture is sooo good. In lieu of the spices I used a taco seasoning mix I love from Costco. If you happen to have Nothing Fancy by Alison Roman, this pairs great with the grilled carrots with limey hot sauce and cotija cheese from the book.

Tracy

The bean mix was meh, even though I doubled the spices and garlic. Similar to bean chilies I have made in the past, but not as good. As others have said, you must add liquid to simmer the beans. I think it would be better with a can of diced tomatoes rather than tomato paste (or in addition to). I won’t be making this again. The spicy onions make a nice topping for any kind of taco. I will make those again.Avocados and purple cabbage made excellent toppings.

Allison McCarroll

I added about a full Tablespoon of each seasoning, plus a Tablespoon and a half of salt (Diamond). I also added a cup of chicken stock to “simmer”, as a dry pan of beans would need some liquid to simmer. Served with pickled red onions, avocado and some sour cream that I added lime zest to. Toasting the corn tortillas in a skillet much improved their texture and ability to hold the filling. My meat loving partner and two kids all loved it! Taco Tuesday can be meatless from now on!

Laura Nak

Agree about adding water to the beans. The pickles are genius! Very nice supper.

jgoldkat

How long can the pickled onions be stored?

Nancy

How can beans simmer without liquid? The answer was to add a little water, which prevented sticking, deglazed the pan and kept the beans moist. Over the 15 minutes, I added about five tablespoons. Perfect. The pickled red onion is so good. My husband and I prefer flour tortillas to corn ones. Best are TJ's handmade, thrown on a hot skillet until golden spotted on each side and puffing up. Yummy meal.

ramp chicken grilling

Need to add water to these beans.

bethg

The flavors are really great here but I found the black beans to be much too dry. I added more tomato paste and water but still didn't like how pasty they were. I make the beans in a similar way normally but only partially drain them and don't rinse. Maybe that's the difference.

Lauren G

This was a quick, easy, and delicious meal using ingredients that we often have on hand. I followed the recipe as written except for the tomato paste (we didn't have any), and the flavor was great. After seeing an earlier comment suggesting adding some crunch, I made a quick slaw with shredded cabbage, mayo, hot sauce, lime, and salt & pepper. The whole thing was one of the best weeknight meals I've made in a while and in very little time. We'll be adding this to our regular rotation!

Frances Leftwich

I wish I could learn to like sour cream and blue cheese. I'm just not a cheese eater or dairy. I know I miss a lot of recipes because I can't think of a substitute. I'm not even allergic!!

Samantha

This is all about the spicy onions and cilantro. Don’t skimp on either!

Shakychef

I’m “shaky chef” wife and made these tacos. We had a split decision. Hubby loved them, I just thought they were ok. All I could taste was onion—-so to me, it was onion tacos. I do plan to make them again and will think about any tweaks (maybe dry beans since they got great reviews). Since we were split, I split the star rating (3).

Marie

I used soft flour taco shells instead of the corn, and added shredded sharp cheese to the finished taco. This was an outstanding recipe and I highly recommend it. Can't wait to make it again!

Meg

Because I’m obsessed with Berens’ new cookbook, Grist, I happened to have 2 cans’ worth of cooked black beans in my fridge, so I made this. The spicy onions are everything! The flavor of the black bean mixture is good, but definitely on the dry side. I did dice up a whole medium red bell pepper, which helped some. I think I would double the tomato paste next time. I topped the tacos with cabbage and avocado. If I had cotija, I would have definitely crumbled it on. All in all, very tasty.

Karen

Like Suzanne’s brilliant suggestion with finely sliced Brussels sprouts, one small pak choi does well for a small household’s crisp greens in a taco.

deb

Yummy

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Black Bean Tacos With Avocado and Spicy Onions Recipe (2024)

FAQs

Should you rinse black beans for tacos? ›

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

Do you cook onions for tacos? ›

It is best to cook onions for tacos on medium to low heat. This allows them to slowly caramelize and develop a rich flavor without burning. Cooking on high heat may risk burning the onions too quickly, resulting in a bitter taste.

What is the nutritional value of black bean tacos? ›

Nutrition Facts (per serving)
328Calories
11gFat
42gCarbs
15gProtein

Can you use red onions for tacos? ›

We can't get enough pickled red onions on our tacos. They're tangy, a bit sweet, and offer a satisfying crunch.

What happens if you don't rinse black beans? ›

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

What happens if you don't soak black beans before cooking? ›

Short answer: They take longer to cook. Long answer: Many people claim that soaking beans is not necessary. The argument for this method is while it does take longer to cook, unsoaked beans end up having better flavor.

Which onion is better for tacos? ›

White Onions

If you love Mexican food, this is your go-to onion. With a bite that doesn't linger for too long, they add an onion-y brightness without overpowering other flavors. White onions are delicious when used raw—especially in salsa, salads, or sprinkled on tacos as a garnish.

What type of onion do Mexican restaurants use? ›

So if you want to get your Mexican food just right, you'll need to know which type of onion to use. If you're garnishing tacos, flautas, or enchiladas, a Mexican recipe will usually call for raw white onion.

What goes first in a taco? ›

What do you put in a taco?
  • Shell: Cracking the taco code starts with the shell. ...
  • Filling: After the shell, comes your filling – and there's plenty of room for imagination here! ...
  • Salsa: Salsa and sauces are the soul of your taco, tying all other ingredients together. ...
  • Garnish: Now the final touches!

Are black beans healthier than meat? ›

In fact, black beans are considered an ecologically sustainable protein source compared with animal-based sources ( 4 , 5 ). This nutritious legume provides both soluble fiber, insoluble fiber, and resistant starch, all of which are associated with many of its benefits ( 4 ).

Are refried black beans good for you? ›

Refried beans are healthy because they are high in protein, fiber, minerals, and other nutrients and they may help you lose weight. Refried beans are a delicious and versatile dish that appears on the menus of many Mexican and Tex-Mex restaurants. You can also easily make this meal at home or buy it in a can.

Are Mexican black beans good for you? ›

The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. A diet rich in beans can reduce your risk of several serious medical conditions and help your body to process calories more effectively.

What happens if you use red onion instead of yellow? ›

If you are cooking them, in almost all cases red onions, yellow onions, and white onions can be swapped for one another. "Flavor-wise, the cooked dishes will taste virtually the same using red, yellow, or white onion," says Weinstein.

Do black beans need to be rinsed? ›

Do You Need To Rinse Canned Beans? According to The Bean Institute, you can reduce up to 41 percent of the sodium in canned beans by rinsing them. "It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans," the website states.

Should you drain black beans for burritos? ›

"For salads, burritos, and pasta dishes, I always rinse,” she says. “Rinsed and drained beans mix easily with other ingredients, plus the sodium is reduced.

Is it okay to use the liquid in canned beans? ›

The liquid in good canned beans is just the water and salt the beans were cooked in… filled with delicious bean flavor. And this liquid is a great thickener for not only the specific dish you're making at the moment, but for any dish that could use some thickening, some salt, and some bean flavor.

What beans need rinsed? ›

Some bean liquids, especially black beans and kidney beans, have a little extra coloration that if you put straight into the pot or pan may cause a slight color change to the recipe. If you want to avoid any discoloration, you may choose to drain and rinse your beans first before adding them too.

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