Black Bean Tacos make good use of pantry staples and are topped with a creamy citrus-cilantro sauce, avocado, and saucy cabbage. Drizzle some fresh lime and a sprinkle of cheese over these tacos for the best vegetarian tacos ever! These tacos can also be made vegan.
SAUCE: Add 1/2 cup ripe avocado and the 3/4 cup cilantro (it's fine to include stems; this will take most of a bunch) to a small blender jar, along with 1 teaspoon lime zest, 2 tablespoons lime juice, 1 teaspoon orange zest, 2 tablespoons orange juice, 1 teaspoon minced garlic, 2 tablespoons honey, 1 tablespoon jalapeño, and 1/2 cup water. Season to taste with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth. Taste and adjust any flavors to personal preference. Place in the fridge to chill while preparing everything else.
BLACKBEANS: Rinse and drain the black beans. Heat the 2 tablespoons oil in a large skillet over medium-low heat. Add in the 1/2 cup diced onion and 1 teaspoon minced garlic. Stir until softened, about 4-5 minutes. Add in the 1 and 1/2 teaspoons ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon paprika. Add in salt and pepper (1/2 teaspoon salt and 1/4 teaspoon pepper). Stir until fragrant, about 30 seconds to one minute. Add in 1 and 1/2 cups of the beans along with 1/3 cup broth, stock, or water. Stir and then gently mash the beans with the back of a wooden spoon (or potato masher). Continue to cook over medium-low heat, stirring often, until the mixture reaches a simmer and thickens. Mash the beans again and then add in the reserved beans. Stir to combine. Reduce the heat to low and cover the pot. Stir occasionally while finishing everything else. Taste and adjust salt to personal preference; I usually add another 1/4 teaspoon here, but remember the cheese (if used) is salty as well.
CABBAGE: Add cabbage to a large bowl and drizzle about half the sauce over it. Toss the sauce with tongs to combine and place in the fridge.
TORTILLAS: SeeNote 1 for preparing the tortillas. I typically char them over a gas flame on my stovetop, but any method works.
ASSEMBLY: Place a large scoop of cabbage down the center of the tortillas and then a few spoonfuls of the beans on top. Thinly slice the other half of the avocado (left from the sauce) and add it to the tacos. Add a generous drizzle of sauce and any other desired toppings such as cheese, additional cilantro, and/or jalapeños. If you aren't adding the cheese, you may want an extra sprinkle of salt to the tacos. Squeeze some fresh lime wedges over the tacos and enjoy immediately.
Notes
Note 1:Warming tortillas:On the grill:
Preheat a grill to medium-high (about 400-450 degrees F.). Generously oil the grill by drenching a rolled-up paper towel in vegetable oil and, holding it with tongs, rubbing it over the grill grates.
Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and then place on the grates for 30-45 seconds. Flip and leave on for another 30-45 seconds. Remove and immediately fold into a taco shape and set aside to slightly cool.
On a gas stovetop:
Spray the tortillas (both sides) with olive oil cooking spray and then place directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred.
Remove and immediately fold into a taco shape and set aside to slightly cool.
Skillet or microwave:If you don't have a gas stove, I'd recommend heating the tortillas in a skillet or microwave.
Skillet: Spray the tortillas (both sides) with olive oil cooking spray and then place in a dry skillet over medium-high heat. Use tongs to flip until tortillas are lightly browned, about 20-30 seconds per side. Remove and immediately fold into a taco shape and set aside to slightly cool.
Microwave: Put up to five tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through and then remove and immediately fold into a taco shape and fill.