Black Bean Tacos

It’s Taco Tuesday! It’s no secret that we love making tacos for dinner (see: tuna tacos, steak tacos, chicken tacos, chili tacos), but these are actually what we usually eat on taco night:

black bean tacos {the kosher foodies}

Black bean tacos are our go-to dinner when we can’t think of what to put on the menu on any given week. Even though we eat these at least once a month, it doesn’t get boring, we always change up the toppings depending on what’s  in the fridge (but I always make sure to buy an avocado from the street guys. And I never pay more than $1!). What are your favorite taco toppings?

black bean tacos {the kosher foodies} IMG_3205 

Black Bean Tacos
makes about 6 tacos


  • olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 chipotle in adobo, chopped plus 1 teaspoon adobo sauce
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 can black beans, drained and rinsed
  • 1/2 cup water
  • salt and pepper
  • corn tortillas
  • toppings: lime, chopped scallions, sliced avocado, chopped tomatoes, shredded cabbage, cilantro, hot sauce, grated cheese, sour cream, etc.


  1. Heat a pot over medium heat. Saute the onion in a little bit of olive oil for 5 minutes, until it softens. Add the garlic, chipotle, adobo and spices and cook until fragrant.
  2. Add the beans to the pot and coat well. Add the water, bring to a boil, lower the heat and simmer, covered for about 15 minutes.
  3. Mash up the beans a little bit with a rubber spatula, and your filling is ready.
  4. Serve in warmed tortillas (I like to melt some grated cheese on them, but don’t let them get too toasty!) with the toppings of your choice. I like avocado, hot sauce, scallions, cabbage and a splash of fresh lime juice.

black bean tacos {the kosher foodies}