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Under 30 Minutes

Under 30 Minutes

Black Bean and Cheese Tacos

  • prep: 20 mins
    total time: 20 mins
  • yield: Makes 8 tacos
Photography: Petrina Tinslay


  • 1 teaspoon extra-virgin olive oil
  • 1/2 small yellow onion, diced small
  • 2 garlic cloves, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • Coarse salt and ground pepper
  • 8 small whole-wheat or multigrain flour tortillas, warmed or lightly toasted
  • 1 cup shredded Monterey Jack cheese (3 ounces)
  • 1 avocado, pitted, peeled, and thinly sliced
  • 1 cup packed shredded romaine lettuce
  • Pickled Jalapenos, for serving

Cook's Note

In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes.


  1. Step 1

    In a small pot, heat oil over medium. Add onion and garlic and cook until onion is soft and garlic is fragrant, 3 minutes. Add cumin and cook until fragrant, 1 minute. Add beans and 1/2 cup water and simmer until beans are heated through, 3 minutes. Transfer to a food processor and process until smooth. Season to taste with salt and pepper. Serve with tortillas, cheese, avocado, lettuce, and jalapenos.

Everyday Food, June 2011