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Dr. Dave’s Favorite Black Bean Tacos

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Dr. Dave’s Favorite Black Bean Tacos

Vegetarian black bean tacos! Flavor-filled, filling and healthy… what more can you ask for?!
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: vegetarian
Servings: 4 people
Author: Dr. Dave


  • 1 tbsp olive oil (for beans)
  • 1/2 yellow onion diced (for beans)
  • 1 garlic clove minced (for beans)
  • 1 can black beans drained and rinsed (for beans)
  • 1/2 tsp cumin (for beans)
  • 1/5 tsp smoked paprika (for beans)
  • 1/8 tsp cayenne pepper (for beans)
  • 1/2 tsp kosher salt (for beans)
  • 1 tbsp tomato paste (for beans)
  • 1 tbsp water (for beans)
  • 8 hard corn shells (for tacos)
  • 4 oz avocado (for tacos)
  • 1/2 juiced lemon (for tacos)
  • 1 pinch kosher salt (for tacos)
  • 1/2 cup shredded cheddar cheese (for tacos)
  • 1 plum tomato diced (for tacos)
  • 1 cup shredded romaine lettuce (for tacos)


  • Preheat oven according to taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.
  • Meanwhile, heat a large skillet over medium heat. Add the canola oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.
  • Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.
  • Cook about 3 minutes to allow flavors to meld and beans to heat through.
  • In a small bowl, mash avocado with a fork until smooth. Add lime juice, salt and pepper.
  • Place taco shells on a flat surface. Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce. Serve immediately.

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