Chipotle Black Bean Tacos: The Ultimate Recipe Guide
Fast, flavorful vegetarian tacos! Smoky black beans and corn, ready for your favorite toppings. Perfect for a quick weeknight meal.
Equipment
- Large skillet or saucepan
- Cutting Board
- Knife
- Mixing Bowls (various sizes)
- Measuring Cups & Spoons
Ingredients
- 01 can 15 oz black beans, “Washed and rinsed thoroughly.” (or 1.5 cups cooked from scratch)
- 01-02 chipotle peppers in adobo sauce finely chopped (adjust for spice level—I go with two!)
- 01 tsp adobo sauce for that extra smoky depth
- 01 small onion diced
- 02 garlic cloves minced
- 01 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 08 small tortillas corn or flour—corn’s my pick for authenticity
- Toppings: Diced avocado crumbled feta, chopped cilantro, lime wedges, salsa
Instructions
- Step 1: Prepare the Filling
- Heat one tablespoon of olive oil. in a frying pan over medium heat. Toss in the diced onion and sauté for 3-4 minutes until soft—my kitchen starts smelling amazing right here. Add the garlic, cumin, and smoked paprika, stirring for another minute. Then, mix in the black beans, chipotle peppers, and adobo sauce. Let it simmer for 5-7 minutes, mashing a few beans with a spoon to thicken the mix. Taste and adjust with salt and pepper. Done!
- Step 2: Assemble the Tacos
- Warm your tortillas—I like to char mine over an open flame for that rustic touch. Spoon the black bean filling onto each tortilla. This is where I get creative with toppings—avocado for creaminess, feta for tang, and a generous squeeze of lime to brighten it up.
- Step 3: Cook and Serve
- These tacos are ready to eat as is, but if you’re craving crispy Chipotle Black Bean Tacos, pop them onto a sheet pan, add a drizzle of cheese, and bake at 400°F for 8-10 minutes. Serve hot with your favorite sides—more on that later!
Notes
Spice Level: Adjust the amount of chipotle powder (or chipotle peppers in adobo sauce) to your preferred heat level. Start with less and add more to taste.
Beans: You can use canned black beans (rinsed and drained) for convenience, or cook dried black beans from scratch for a more robust flavor (this will significantly increase prep/cook time).
Toppings: Get creative with your toppings! Some great options include: shredded lettuce, diced tomatoes, chopped onion, salsa, sour cream (or Greek yogurt), guacamole, shredded cheese, cilantro, lime wedges, pickled onions, or a creamy chipotle sauce.
Tortillas: Warm tortillas are best! You can warm them in a dry skillet, in the microwave (wrapped in a damp paper towel), or in the oven (wrapped in foil).
Make Ahead: The black bean filling can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Dietary Note. for vegan verision, remove cheese and source cream.
Beans: You can use canned black beans (rinsed and drained) for convenience, or cook dried black beans from scratch for a more robust flavor (this will significantly increase prep/cook time).
Toppings: Get creative with your toppings! Some great options include: shredded lettuce, diced tomatoes, chopped onion, salsa, sour cream (or Greek yogurt), guacamole, shredded cheese, cilantro, lime wedges, pickled onions, or a creamy chipotle sauce.
Tortillas: Warm tortillas are best! You can warm them in a dry skillet, in the microwave (wrapped in a damp paper towel), or in the oven (wrapped in foil).
Make Ahead: The black bean filling can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Dietary Note. for vegan verision, remove cheese and source cream.