Black Bean Tacos
Colorful black bean tacos loaded with fresh vegetables and seasoned with Italian herbs, perfect for a nutritious, vegetarian-friendly meal packed with flavor and crunch.
Ingredients
- 1 cup dried black beans ⓘ
- 4 cups water ⓘ
- 1 tablespoon olive oil ⓘ
- 1 large onion, chopped
- 1 clove garlic, minced ⓘ
- 1 small dried hot red chili, crushed ⓘ
- 1/2 teaspoon salt
- 2 1/2 cups water ⓘ
- 2 medium zucchini, sliced
- 1 bunch scallions, chopped ⓘ
- 1 1/2 cups fresh broccoli, stems sliced and tops broken into small pieces ⓘ
- 1 cup fresh cauliflower tops, broken into small pieces ⓘ
- 2 carrots, sliced into rounds ⓘ
- 2 ripe medium tomatoes
- 3 cloves garlic ⓘ
- 3 tablespoons oil ⓘ
- 2 teaspoons Italian seasoning ⓘ
Instructions
- Use a nonstick pan or wok.
- Using a garlic press, squeeze garlic cloves into the pan and add oil.
- Add the chopped onion, sliced zucchini, chopped scallions, sliced carrots, sliced broccoli stems, and broken cauliflower tops to the pan.
- Cook until crisp, about 6 to 8 minutes on high heat, stirring constantly.
- Chop the tomatoes and add them to the pan along with salt, pepper, and Italian seasoning.
- Stir well to combine.
- Add sherry (if using) and stir again.
- Cover the pan and continue cooking for 2 to 4 minutes until vegetables are tender.
Tips & Substitutions
For a quicker prep, consider using canned black beans instead of dried; just rinse and drain before adding them. You can also substitute zucchini with bell peppers or any seasonal vegetables you have on hand. If you like more heat, add additional crushed chili or a splash of hot sauce. This dish pairs well with the refreshing Avocado And Corn Salsa.
Serving Suggestions
Serve the black bean tacos with warm tortillas, topped with your choice of fresh avocado, cilantro, or a dollop of sour cream. For a complete meal, consider pairing it with Texan Rice or a side of Zesty Salsa Supreme. These tacos also make a great filling for burritos or quesadillas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the mixture in a pan over medium heat, stirring occasionally, until warmed through. You can also microwave it in short intervals, ensuring it heats evenly. If it appears dry, add a splash of water.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Tacos contains roughly 1477 calories, with 64g protein, 218g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (184% of the Daily Value), protein (128% of the Daily Value), and vitamin A (125% of the Daily Value). Note that it is relatively high in sodium, at 1225mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black beans for this recipe?
Yes, you can use canned black beans instead of dried ones. Just rinse and drain them before adding to the pan. This will save you time and still give you delicious flavors in your tacos.
How can I make these tacos spicier?
To add more heat to your black bean tacos, increase the amount of crushed dried chili or add fresh diced jalapeños. You can also drizzle some Primer'S Hot Sauce on top before serving for an extra kick.
What can I use instead of zucchini?
If you don't have zucchini on hand, you can substitute it with bell peppers, corn, or even shredded carrots. These alternatives will still provide a nice crunch and complement the other vegetables in the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).