Spice up your dinner with these fiery black bean tacos! Made with delicious black beans, fresh veggies, and topped with creamy avocado and feta, these tacos pack a flavorful punch. Perfect for a quick weeknight meal, they are easy to prepare and customizable for your heat preference. Don't miss out on this mouthwatering recipe that will delight your taste buds. Click to discover how to make these tasty tacos!
1 can (15 oz) black beans, thoroughly drained and rinsed
1 tablespoon extra-virgin olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 jalapeño, seeds removed and minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to control heat level)
Salt and freshly ground black pepper, to taste
8 small corn tortillas
1 cup fresh spinach, coarsely chopped
1 ripe avocado, sliced into wedges
1/2 cup crumbled feta cheese
Fresh cilantro sprigs, for garnish
Lime wedges, for serving
![- 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 tablespoon extra-virgin olive oil - 1 small onion, finely diced - 2 cloves garlic, minced - 1 jalapeño, seeds removed and minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to control heat level) - Salt and freshly ground black pepper, to taste - 8 small corn tortillas - 1 cup fresh spinach, coarsely chopped - 1 ripe avocado, sliced into wedges - 1/2 cup crumbled feta cheese - Fresh cilantro sprigs, for garnish - Lime wedges, for serving Gather these simple ingredients for your spicy black bean tacos. Black beans are the star and provide protein. Using fresh veggies like onion, garlic, and jalapeño adds flavor and heat. Cumin and smoked paprika give depth to the dish. The tortillas hold everything together, while toppings like spinach, avocado, and feta add freshness. - For black beans, you can use pinto beans or kidney beans. - If you prefer flour tortillas, they work well too. - For a vegan option, substitute feta with nutritional yeast or dairy-free cheese. Feel free to mix and match based on what you have. This flexibility makes it easy to enjoy tacos any day! You can find the full recipe to guide you in making this delightful meal. - Sautéing the aromatics Start by heating 1 tablespoon of extra-virgin olive oil in a medium skillet over medium heat. When it shimmers, add 1 small, finely diced onion. Sauté for about 3-4 minutes. You want the onion to become soft and clear. Next, add 2 minced garlic cloves and 1 minced jalapeño (seeds removed). Cook for another 1-2 minutes. The garlic should smell great, and the jalapeño should be tender. - Cooking the black bean mixture After the aromatics are ready, it's time for the black beans. Add 1 can of drained and rinsed black beans to the skillet. Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Sprinkle with salt and pepper to taste. Cook this mixture for 5-7 minutes, stirring often. You want everything heated through and the flavors to blend well. - Warming the tortillas While the black bean mixture cooks, you can warm the tortillas. Use a separate skillet over medium heat or place them over a low flame. Heat each tortilla for a few seconds on both sides until warm and soft. - Filling and garnishing Now comes the fun part! Take each warm tortilla and spoon a generous amount of the spicy black bean mixture into the center. Top with a handful of coarsely chopped spinach, a few slices of ripe avocado, and a sprinkle of crumbled feta cheese. Finish by adding fresh cilantro sprigs on top. Serve with lime wedges for a burst of fresh flavor. For the complete recipe, check out the Full Recipe section. To make your spicy black bean tacos shine, adjust the spice levels to suit your taste. I often start with half a teaspoon of cayenne pepper. This gives a nice kick without overwhelming the dish. If you prefer more heat, you can add more cayenne or even some hot sauce. For those who like milder flavors, reduce the cayenne to a pinch. Enhancing texture is also key. I love adding fresh spinach for a crunchy bite. You can also mix in some cooked corn or diced bell peppers. These give a nice contrast to the soft black beans and creamy avocado. For the best tortilla experience, I recommend frying them. Heat a skillet over medium heat and add a little oil. Fry each tortilla for about 30 seconds on each side. This makes them crispy and adds great flavor. If you prefer a less hands-on method, you can use the oven. Wrap the tortillas in foil and heat them at 350°F for about 10 minutes. This keeps them warm and soft, ready for filling. Remember to check out the Full Recipe to guide you through every step! {{image_4}} You can change up your tacos by adding different proteins. Chicken or shrimp can bring new flavors. Simply cook the protein in the skillet after the onion and garlic. This step adds a nice touch to your meal. Use about one pound of diced chicken or shrimp. Cook until they are golden brown and cooked through. If you prefer a vegetarian meal, just skip the meat. The black beans are filling and packed with protein. You can add more veggies to keep it hearty. Try mushrooms, zucchini, or bell peppers for extra taste and nutrition. Adding different vegetables boosts your taco's flavor. Try corn, diced tomatoes, or bell peppers. You can sauté these with the onion and garlic. This method brings out their natural sweetness. Incorporating salsas or sauces is another great idea. Fresh salsa adds a bright kick. You can also drizzle a tangy sauce on top. A spicy chipotle sauce can enhance the heat. Choose your favorites to make each bite exciting. For more ideas, check out the Full Recipe for inspiration! To keep your Spicy Black Bean Tacos fresh, store the leftovers properly. First, let the tacos cool down to room temperature. Then, place the black bean mixture in an airtight container. This helps lock in moisture and flavor. Store it in the fridge for up to three days. For the tortillas, keep them in a separate bag to avoid sogginess. If you want to store the black bean mixture longer, freezing is a great option. Transfer the mixture to a freezer-safe bag. Press out any air before sealing. You can freeze the mixture for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For the best taste, reheat the black bean mixture on the stove. Place it in a skillet over medium heat. Stir it often until it is hot. This keeps the beans from drying out. To reheat the tortillas, use a dry skillet or microwave. In a skillet, heat them for about 30 seconds on each side. If using a microwave, wrap them in a damp paper towel. Heat for about 15-20 seconds. This keeps them soft and fresh. Avoid reheating them too long, as this can make them hard. Enjoy your tacos warm and full of flavor! Spicy Black Bean Tacos last about three to four days in the fridge. Store them in an airtight container. This keeps the flavors fresh and the ingredients safe to eat. Yes, you can make the black bean mixture ahead of time. Prepare it and cool it before storing. You can also warm the tortillas just before serving. This keeps everything fresh and tasty. These tacos pair well with various sides. Here are some great options: - Fresh salsa - Guacamole - Mexican rice - Corn salad - Simple green salad You can easily adjust the spice level in this recipe. Use more or less cayenne pepper for heat. If you want it milder, skip the jalapeño or use only half. Adding toppings like avocado also helps balance the spice. You can find the full recipe for Spicy Black Bean Tacos here: [Full Recipe]. This will guide you through the steps and ingredients for this delicious meal. You now have all the tools to make delicious Spicy Black Bean Tacos. We covered key ingredients, including black beans, spices, and tortillas. You learned how to prepare, assemble, and store tacos for later. There are many ways to mix and match flavors, too. Use different proteins or veggies to suit your taste. Now, it’s time to gather your ingredients and start cooking. Enjoy your taco-making adventure!](https://blissfulmeal.com/wp-content/uploads/2025/07/acb247d9-debe-49d6-b037-8c4e3b93a3bd-300x300.webp)