Name: Black Bean Salsa Verde Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 taco-size flour tortillas; 1 tablespoon olive oil; 2 tablespoons yellow onion (chopped); 1 15- ounce can black beans (rinsed and drained); 1/2 teaspoon garlic powder; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 cup salsa verde

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Black Bean Salsa Verde Tacos ~

Quick and easy tacos with hearty black beans, savory seasonings, and smoky green salsa.

Serve with Green Chile Rice or Corn Salad.

Table of Contents

Black Bean and Green Salsa Tacos

I like this easy recipe because it’s simple to make, and most of the ingredients are budget-friendly pantry staples. The warm salsa verde tacos are flavorful, satisfying, and ready in minutes, perfect for a quick Taco Night dinner.

Ingredients for Black Bean Salsa Verde Tacos

You will need the following:

8 taco-size flour tortillas
1 tablespoon olive oil
2 tablespoons yellow onion, chopped
1 15-ounce can black beans, rinsed and drained
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup salsa verde

Ingredient Notes

Taco-Size Flour Tortillas – The ‘street taco’ size tortillas are perfect for this recipe. For crispy tacos, opt for hard corn tortilla shells.
Olive Oil – Use extra virgin olive oil for best flavor.
Yellow onion – Adds aromatic flavor and texture to the filling. Red onion can also be used.
Black Beans – This star ingredient is a hearty and protein-rich base for the tacos. Pinto beans or kidney beans
Garlic Powder, Chili powder, and Ground Cumin – These savory spices add aroma and depth to the black bean filling and complement the smokiness of the salsa verde.
Salsa Verde – This vibrant green sauce made from tangy tomatillos, onions, cilantro, and chili peppers, adds fresh flavor to the earthiness black bean filling. The spiciness of the salsa verde can vary depending on the brand and your personal preference. If you prefer a milder salsa, look for one labeled as “mild” or adjust the amount used in the recipe accordingly. For convenience, I used jarred salsa verde from the grocery store that has been pureed to a smooth consistency. If you prefer a chunky salsa for your tacos, try my Tomatillo Salsa Verde made with fresh tomatillos.

How to Make Black Bean Salsa Verde Tacos

STEP ONE: Preheat the oven to 200°F. Wrap tortillas in aluminum foil and set them in the warm oven while you prepare the black bean taco filling.

STEP TWO: Set a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion. Cook the onion, stirring frequently, for 3 minutes, until softened.

STEP THREE: Stir in the black beans, garlic powder, chili powder, and ground cumin. Use a potato masher or a fork to mash the black bean mixture slightly to your desired consistency (a little chunkiness is good).

STEP FOUR: Stir in the salsa verde, then reduce to low heat. Cook for 5 minutes to heat through.

STEP FIVE: Spoon the black bean filling into warmed tortillas. Add your favorite taco toppings and serve.

Crispy Black Bean Taco Option: To make crispy black bean tacos, wipe out the skillet and reheat with a little oil over medium-high heat. Cook the bean-filled tacos for 2-3 minutes on each side until they are golden and crispy.

Optional Toppings

Try adding one or more of these toppings to your tacos!

Cheese – Monterey Jack cheese pairs especially well with the flavors of black beans and green salsa. Mexican blend cheese also works well for these tacos. I use Violife brand dairy-free cheeses.
Avocado – Small chunks of creamy avocado add a cool contrast to the smokiness of the salsa verde.
Sour Cream – For a tangy cool contrast. I use Tofutti brand vegan sour cream.
Cilantro – A sprinkling of fresh cilantro adds a touch of earthy flavor.
Corn – Sweet corn adds flavor contrast and texture.
Lime – A light squeeze of fresh lime juice adds citrusy notes.
Hot Sauce – Add a little heat with a dash of cayenne pepper sauce.

FAQ

Can I use corn tortillas instead of flour tortillas for this recipe? Yes, corn tortillas are a great alternative and can be used for a more authentic taco experience. Warm them up just like flour tortillas before filling.
Can I make the black bean filling ahead of time? Yes, the black bean filling can be prepared ahead of time and stored in the refrigerator for up to 2-3 days. Reheat it on the stove or in the microwave when ready to serve.
What if I want to make the tacos crispy? To make crispy tacos, follow the instructions provided in the full recipe below for the “Crispy Black Bean Taco Option.” Simply cook the filled tacos in a skillet with a little oil over medium-high heat until they are golden and crispy on both sides.
Are there any gluten-free options for this recipe? Yes, if you prefer a gluten-free option, you can use warm corn tortillas instead of flour tortillas.

Storage

If you have leftover tacos, store the components separately in airtight containers. Keep the black bean filling and toppings refrigerated for up to 3-4 days. Reheat the filling gently on the stove or in the microwave before assembling fresh tacos.

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