Heart-Healthy Black Bean Tacos
Elevate your taco night with these Heart-Healthy Black Bean Tacos—an irresistible blend of vibrant flavors and wholesome ingredients, perfect for a quick and nourishing meal! Featuring protein-packed black beans simmered with fragrant spices like cumin, smoked paprika, and chili powder, this recipe delivers bold taste without compromising on nutrition. Fresh toppings like creamy avocado, juicy cherry tomatoes, crisp red cabbage, and zesty lime bring delightful layers of texture and freshness to every bite. Wrapped in warm corn tortillas and ready in just 30 minutes, these tacos are low-sodium, plant-based, and full of heart-healthy goodness. Whether you’re a vegetarian or just looking to incorporate more nutritious meals into your week, these tacos are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 15 oz canned black beans
- 1 tbsp olive oil
- 1 piece medium onion
- 2 pieces garlic cloves
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.25 cup low-sodium vegetable broth
- 8 pieces corn tortillas
- 1 piece ripe avocado
- 1 piece lime
- 0.25 cup fresh cilantro
- 1 cup cherry tomatoes
- 1 cup red cabbage
- 0.5 tsp ground black pepper
- 0.5 tsp sea salt
Instructions
Drain and rinse the black beans under cold water, then set aside.
Finely chop the onion and mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add minced garlic, cumin, chili powder, and smoked paprika to the skillet. Stir and cook for an additional minute until fragrant.
Stir in the drained black beans and vegetable broth. Reduce the heat to low and let the mixture simmer for 5 minutes, occasionally mashing some beans with the back of a spoon to create a thicker texture. Season with salt and black pepper.
Warm the corn tortillas in a dry skillet over medium heat or directly over a low flame, flipping frequently, until pliable.
Slice the avocado and cut the lime into wedges. Dice the cherry tomatoes and shred the red cabbage if not pre-shredded.
Assemble the tacos by placing a couple of spoonfuls of the black bean mixture onto each tortilla. Top with sliced avocado, cherry tomatoes, shredded cabbage, and fresh cilantro.
Squeeze lime juice over the tacos before serving.
Serve the tacos warm and enjoy with additional lime wedges on the side.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 88.3 g | 315% | |
| Total Sugars | 18.4 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4224 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
