For 30 years, Alex assumed he didn’t like Mexican food. Then we attended a wedding in Napa Valley and the morning after enjoyed a homemade Mexican brunch: guava mimosas and a woman pressing fresh tortillas. Alex was converted. He discovered he loved authentic Mexican flavors — just not the heavy sour cream and rivers of melted cheese that often cover them.
I have to admit I haven’t cooked much Mexican food at home in recent years. When we lived in Brooklyn, there were three taquerias within walking distance of our apartment. Why slave in the kitchen when a vegan kimchi burrito bowl from the nearby spot was so close? (True story: we once ordered delivery on a rainy, extremely lazy night and they laughed at us.)
Now that we live in the suburbs, good Mexican food is harder to find, so I’ve started experimenting more in our own kitchen. These black bean tacos are almost as easy as ordering delivery. You can make the filling a few days ahead and simply reheat it before dinner. I prefer corn tortillas, but flour tortillas or hard taco shells work just as well. Toppings are up to you: I like thinly sliced red onion, fresh cilantro, chopped tomatoes, and avocado.
Easy Black Bean Tacos
Makes 4 servings
Adapted from Vegetarian Times
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 medium jalapeño, seeded and minced
6 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced tomatoes
1/2 cup water
Corn tortillas, sliced red onion, diced tomatoes, avocado, and fresh cilantro, for serving
Heat the olive oil in a large saucepan over medium heat. Add the onion and jalapeño and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the chili powder, cumin, and a generous pinch of salt and pepper to coat the aromatics. Add the black beans, fire-roasted tomatoes with their juices, and the water, then bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture thickens, about 15 minutes.
Using an immersion blender, pulse the mixture briefly so some beans are pureed while most remain whole and the texture stays chunky. If you don’t have an immersion blender, blend about 1 cup of the mixture in a regular blender and stir it back into the pot.
Warm the tortillas, spoon the black bean filling onto each, and top with sliced red onion, diced tomatoes, avocado, and fresh cilantro. Serve immediately.