Spicy black bean tacos

Spicy black bean tacos

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(37 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa 

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal640
  • fat24g
  • saturates5g
  • carbs74g
  • sugars12g
  • fibre18g
  • protein21g
  • salt2.7g


  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 3 x 400g cans black beans, drained and rinsed
  • 3 tbsp cider vinegar
  • 1 ½ tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 ½ tbsp smoked paprika
  • 1 ½ tbsp ground cumin

For the guacamole

  • 1 small garlic clove
  • 2 tbsp roughly chopped coriander
  • 1 green chilli, sliced
  • 2 avocados, halved and stoned



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 lime



    The same shape, but smaller than…

For the salsa

  • 110g pack pomegranate seeds
  • 1 green chilli, finely diced
  • 1 small white onion, finely diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • small handful fresh coriander, chopped

To serve

  • 8-12 corn or flour tortillas
  • chipotle or other hot sauce
  • soured cream or coconut yogurt


  1. In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.

  2. The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.

  3. Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.

  4. To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

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Comments, questions and tips

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3rd Jun, 2020
my family love tacos so I was worried about making these as my other half is reluctant to eat 'veggie' food. However, they went down a treat and will definitely make them again. I added some onion and red pepper to the beans and used unsmoked paprika. I also didn't make the pineapple salsa, and just used a shop bought tomato salsa instead.
26th May, 2020
This was so good I added rice too I love a Mexican tea.
14th Feb, 2020
stars: 2
14th Feb, 2020
pros: it was a taco... tacos are good cons: beans were over seasoned, take it easy with cumin, onion should be cooked with lime juice, serrano pepper would be better than green chili, and guacamole was bland. nice try tho!
10th Oct, 2019
My son who is vegetarian loved these. Great recipe.
13th May, 2018
From a skeptical carnivore - absolutely delicious! Added some grated mozzarella and soured cream and used beetroot wraps and it looked and tasted amazing. Didn’t miss meat at all.
25th Apr, 2017
Love these, so tasty and healthy, easy too
6th Mar, 2017
Was delicious. Added some water to the beans cuz they dry out quickly. The salsa is quit 'adult' in flavour. So for the kids I'll add a different salsa next time. And maybe a bit of mince or chicken for the meatlovers.
27th Aug, 2016
These tacos were a big hit with both my children and my hubby. Really delicious and fresh. Looking forward to making them again today for friends but adding some minced beef for the men (my hubby moans if there is no meat in a dish)!
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