20-Minute Black Bean Tacos

Plant-based | 20 minutes | Quick & Easy | Mexican | Microwave-friendly

Sweet corn kernels and creamy avocado slices make these simple black bean tacos taste extra special. This tasty meal can be whipped up anywhere you have a microwave—perfect for hotel rooms, office kitchens, or college dorms. The bean filling cooks with Southwestern spices for maximum flavor.

Ingredients

Ingredient	Amount	Notes
Black beans	1 can (15 oz)	Rinsed and drained (1½ cups)
Corn	1 cup	Fresh or frozen kernels
Low-sodium taco seasoning	1 tbsp
Water	¼ cup
Corn tortillas	6 (6-inch)	Yellow corn
Romaine lettuce	2 cups	Chopped, or coleslaw mix
Pico de gallo or salsa	½ cup	Purchased
Avocado	½	Seeded, peeled, and chopped

Method

Prep filling: In a microwave-safe bowl, stir together beans, corn, taco seasoning, and ¼ cup water.
Microwave filling: Cover and microwave 4-6 minutes or until heated through, stirring once. Lightly mash mixture to the texture of chunky refried beans, leaving some beans whole.
Warm tortillas: Wrap tortillas in a damp kitchen towel; microwave 1-2 minutes or until hot and pliable.
Assemble: Divide bean mixture among tortillas. Top with lettuce, pico de gallo, and avocado.
Serve: Serve immediately while warm.

Stovetop Method

If you prefer not to use a microwave:

Heat bean mixture in a small saucepan with 2-3 tbsp water over medium heat
Warm tortillas directly over a gas burner or in a dry skillet

Tips

Make your own seasoning: Combine cumin, chili powder, garlic powder, and oregano.

Add-ins: Sautéed bell peppers, jalapeños, or diced tomatoes.

Tortilla tip: Yellow corn tortillas have the best flavor and texture for tacos.

Storage

Refrigerate filling: Up to 4 days
Best served fresh: Tacos are best assembled just before eating

Nutrition (per serving, 2 servings)

Calories: ~525
Carbohydrates: 93g
Protein: 22g
Fiber: 26g
Fat: 11g
Sugar: 8g

Adapted from: Darshana Thacker Wendel / Forks Over Knives

Prep: 15 min | Cook: 5 min | Serves: 2 | Makes: 6 tacos