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black bean tacos on plate

Spicy Black Bean Tacos

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6
  • Category: Dinner
  • Method: Chop, Saute
  • Cuisine: Mexican


Add a kick to your weeknight dinner with these black bean tacos, and discover one of my favorite sauces to swap for sour cream. This recipe makes enough for 6 tacos and is easily doubled or tripled. 



For Tacos:

  • 2 teaspoons extra virgin olive oil
  • 1/2 white or yellow onion, diced
  • 1 medium poblano pepper, seeds and ribs removed, diced
  • 1 small jalapeno pepper, seeds and ribs removed, diced (leave out for mild or medium, this will make this dish spicy-hot)
  • 2 cloves garlic, finely chopped, grated, or pressed
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can of black beans, drained and rinsed
  • 1/2 teaspoon Cholula hot sauce (or your favorite vinegar-based hot sauce)
  • 1 lime, cut into wedges
  • 3/4 teaspoon sea salt
  • 6 tortillas of your choice

Topping ideas (choose 2-4):

  • Healthy avocado cream sauce (see below)
  • Shredded cabbage or lettuce
  • Chopped fresh cilantro
  • 1 lime, cut in half, half used in the cream sauce below, the other half cut into wedges for serving
  • Grape tomatoes, halved (or pico de gallo)
  • Fresh salsa
  • Fresh guacamole

Optional Avocado Cream Sauce: 

  • 1/2 cup plain Greek yogurt
  • 1/2 ripe avocado, pit removed and flesh scooped out
  • 1 tablespoon fresh lime juice
  • 1 tablespoon water
  • 1/4 teaspoon sea salt


  1. Heat olive oil on the stovetop in a saute pan over medium heat. Add onion, poblano pepper, and a pinch of salt, then saute until softened (about 5 minutes).
  2. Add garlic, chili powder, and cumin, sauteing for 2 more minutes, lowering the heat if the garlic starts to brown.
  3. Add black beans, hot sauce, salt, and ¼ cup of water. Cover, and cook over a medium simmer for 10-15 minutes until the black beans are heated through and the water has evaporated.
  4. Build your tacos as you like them, we like a tortilla, scoop of filling, shredded cabbage, tomatoes, and avocado cream sauce.

To Make The Cream Sauce:

  1. Place all ingredients in a blender or food processor and blend until creamy. (Alternatively, place all ingredients in a bowl and blend with an immersion blender until creamy).
  2. Drizzle on top of your other favorite taco garnishes.


  • My favorite taco combination is a corn tortilla heated in a dry skillet until it’s soft, 3 big tablespoons of the black bean taco filling, shredded cabbage, tomatoes, and 1 tablespoon of my Healthy Avocado Cream Sauce. I also love to use my homemade salsa with these.
  • Most poblano peppers have a mild-to-medium heat. If you like mild tacos, use red bell pepper instead of the poblano for even less heat.
  • If you like things extra spicy, add a fresh chopped jalapeño to the taco filling along with the poblano.
  • The avocado cream sauce can be used anywhere you’d typically use sour cream, like my sheet pan nachos.
  • Store your sauce and taco filling in the fridge in an airtight container for up to 3 days.


  • Calories: 407

Keywords: Black Bean Tacos