Black Bean Tacos With Avocado and Spicy Onions

By Melissa Clark

Published December 31, 2019

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Total Time
45 minutes
Rating
5(2,383)
Comments
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Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.

Featured in: The Meat-Lover’s Guide to Eating Less Meat

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Ingredients

Yield:4 servings

FOR THE SPICY ONIONS

  • 1 lime

  • 1 small red onion or large shallot, thinly sliced

  • 1 jalapeño, seeded and thinly sliced

  • Large pinch of fine sea salt

  • Small pinch of granulated sugar

FOR THE BLACK BEANS

  • 2 tablespoons olive oil, plus more as needed

  • 1 large onion, chopped

  • ½ cup diced red or green bell pepper

  • 2 garlic cloves, minced

  • 1 jalapeño, seeded and minced

  • 1 tablespoon tomato paste

  • ½ tablespoon chili powder

  • ½ teaspoon dried oregano

  • ½ teaspoon ground cumin

  • 2 (15-ounce) cans black beans, drained and rinsed

  • Fine sea salt

  • Corn tortillas, warmed

  • 1 avocado, peeled, pitted and sliced

  • Fresh cilantro, salsa and sour cream, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

53 grams carbs; 390 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 21 grams fiber; 892 milligrams sodium; 16 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.

  2. Step 2

    Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.

  3. Step 3

    Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.

  4. Step 4

    Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

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Ratings

5 out of 5
2,383 user ratings
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Comments

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.

Kate

Delicious, quick and easy. There’s no liquid listed in the ingredients, and it seemed odd to let the beans “simmer” in a dry pan. So I had no choice but to crack open a cold Tecate and pour in 1/4, and enjoy the remainder.

Rhaef562

Made this recipe for 4. It would have fed 5. Made almost exactly as written except followed one reviewer who said add the liquid from 1 can of beans. I think I should have used less red onion to ensure some liquid in the onion mixture. Everyone loved it and are seconds.

Shawn

Add 2lb of roasted sweet potatoes!

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