Soft Black Bean Tacos
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon canola oil
- 1teaspoon chile powder
- 2cans black beans, with liquid
- 8corn tortillas
- 1cup fresh or bottled salsa*
- 2ounces queso fresco or feta cheese, crumbled
- 1teaspoon ground cumin seeds
Nutritional analysis per serving (8 servings)
200 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 10 grams protein; 456 milligrams sodium
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
- Step 1
Heat the canola oil in a large, heavy nonstick skillet over medium-high heat and add the chile powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and ½ cup water. Cook, stirring and mashing the beans with the back of your spoon, for 10 to15 minutes, until thick and fragrant. From time to time, as a crust develops on the bottom of the pan, stir the crust into the beans. If they seem too dry, add a little more water. Remove from the heat.
- Step 2
Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, about 2 rounded tablespoons for each tortilla. Spoon on some salsa and sprinkle on the cheese. Fold the filled tortillas in half, and serve.
- Some jalapeño and serrano peppers from Mexico have been implicated in the recent salmonella outbreak, so be sure to check the source of the chiles if you use fresh salsa.
Private Notes
Comments
Cooking instructions call for cumin but ingredients list don't mention cumin.
How much is used?
So simple, so good! Love seeing recipes on NYT with a short list of ingredients. That said, add some fresh cilantro and avocado if you have them kicking around. Good either way.
Very good. I added some Garamond masala, some red pepper flakes and som granulated garlic. I didn’t drain the beans and it was no problem. Just cook them down over high heat. I added a can of chopped tomatoes towards the end and served with hot sauce, quick pickled shallots and grated cheese. Served on fresh homemade corn tortillas, delicious.
Yum! I made as directed, but then with about six minutes left to cook, I decided to throw in some thinly sliced jalapeño and a can of drained corn. Really good. I am glad I resisted the urge to salt because the cheese has plenty. I used cheddar instead of feta. Then served with diced sweet onion, more jalapeño, avocado, and cilantro. Seemed thick enough after ten minutes but I kept cooking until fifteen, which allowed that crust to form.. Added about 1/4 c water with a few minutes left.
Very good. I added some Garamond masala, some red pepper flakes and som granulated garlic. I didn’t drain the beans and it was no problem. Just cook them down over high heat. I added a can of chopped tomatoes towards the end and served with hot sauce, quick pickled shallots and grated cheese. Served on fresh homemade corn tortillas, delicious.
I agree with the previous cook who said it’s too thin and to drain the beans. I wish I had done that. Ended up adding about a teaspoon of salt and half a teaspoon of pepper to give it more seasoning. What I ended up with was best served over rice with taco ingredients, kind of a bowl dish. I’d make it again but definitely drain the beans.
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