Black Bean Tacos
Ingredients
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- 8 ounces dried black beans – picked over and rinsed
- 8 cups water
- 1 bay leaf
- 2 tablespoons vegetable oil
- 1 small white onion – finely chopped
- 3 cloves garlic – minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ancho chili powder
- 1/2 teaspoon dried Mexican oregano – crumbled
- 1 tablespoon lime juice – freshly squeezed
- 1 teaspoon kosher salt
- 12 pieces corn tortillas
- queso fresco – crumbled (for serving)
- cilantro – chopped (for serving)
- salsa – for serving
- lime wedges – for serving
Instructions
1. Pick over the dried black beans, discarding any debris, then rinse well under cold water.
2. Combine the rinsed beans, bay leaf, and water in a medium pot. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the beans are tender but not falling apart, 60–90 minutes; add hot water as needed to keep beans submerged. Reserve 1 cup of the cooking liquid, then drain the beans and discard the bay leaf.
3. Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped white onion and cook, stirring, until translucent and lightly golden, 5–7 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Sprinkle in the ground cumin, ground ancho chili powder, and dried Mexican oregano; cook, stirring, until the spices are aromatic, about 30 seconds.
5. Add the cooked black beans to the skillet along with about 0.5–0.75 cup reserved bean liquid. Simmer, stirring and mashing some of the beans with the back of a spoon, until creamy but still chunky, 5–8 minutes. Off the heat, stir in the lime juice and kosher salt; taste and adjust seasoning if needed.
6. Warm the corn tortillas in a dry skillet or on a comal over medium heat, turning, until pliable and lightly charred in spots, 30–45 seconds per side. Keep warm wrapped in a clean towel.
7. Fill the warm tortillas with the black bean mixture. Top with crumbled queso fresco, chopped cilantro, and salsa, and serve with lime wedges alongside.
Black Bean Tacos bring together creamy, gently spiced black beans and warm corn tortillas for a satisfying, protein-rich meal. The filling is savory with earthy cumin, mild chile, and a hint of citrus to brighten it, while the texture balances soft, mashed beans with whole beans for bite. Fresh garnishes like cilantro, salsa, and crumbly queso fresco add contrast and make each taco vibrant and balanced.
Black beans, or frijoles negros, are a staple throughout Mexico and Central America, and tacos are among the country’s most beloved antojitos. While tacos al pastor or carne asada get much of the spotlight, bean-filled tacos are everyday fare in many households, prized for their simplicity, affordability, and comfort. In recent decades, black bean tacos have also become a go-to vegetarian option in Mexico and abroad, bridging traditional bean cookery with modern meatless eating.