These easy black beans are the best for taco night! Simple + flavorful, serve them up as a black bean dip, on nachos, and of course, in tacos, quesadillas, tostadas, enchiladas…
With endless possibilities, these frijoles are taco night’s best friend.
This recipe for black beans is so quick + easy. You’ll start by prepping all your ingredients because it’s so quick to come together, you’ll need everything ready to go before you start cooking!
These black beans are:
- vegan and gluten free
- full of flavor
- great served as a dip, in a taco, quesadilla or enchiladas
- it’s also a great base spread for THIS Black Bean Avocado Toast
Perfect Black Beans for Taco Night
STEP 1: Sauté onion + garlic in olive oil.
STEP 2: Add everything else and sauté.
A note on seasonings:
I add Mexican oregano to almost every Mexican dish I make. It’s my favorite kind of oregano and yes, it tastes different than let’s say a Greek oregano which is more lemony. Give it a try!
STEP 3: Blend.
You can blend this to any texture you’d like. If you want to maintain some whole black beans, scoop some out before you blend and mix them back in before serving.
A spoonful of pico de gallo or your favorite salsa makes this bean dip really shine. One of my favorite ways to eat these beans is tostada style – charred corn tortillas layered with beans and pico de gallo!
PIN IT
Serve this black bean dip in little bowls with pico de gallo and shredded Mexican cheese for individual dippers! Perfect for a taco night party!
For Taco Night: top tortillas with black bean dip, sautéd corn, zucchini and red pepper and top with fresh salsa or pico de gallo.
And my favorite topping, quick-pickled red onions.
These easy black beans are the best for taco night! Simple + flavorful, serve them up as a dip, on nachos, and of course, in tacos, quesadillas, enchiladas. With endless possibilities, these frijoles are taco night's best friend.
- 2 15 oz can black beans, HALF drained*
- 1/2 onion, diced (about 1 cup)
- 2 Tbs olive oil
- 2 garlic cloves, minced
- 1 lime, juiced
- 1 Tbs chili powder
- 1/4 bunch cilantro, stems and all
- 3/4 tsp Kosher salt
- 1 tsp Mexican oregano
- 1 large tomato, diced
- 1/2 lime, juiced
- 1/2 onion, diced
- cilantro, chopped (to taste)
- salt + pepper (to taste)
-
Prep all ingredients first.
-
Set pan to medium-high heat for 2 minutes. Add olive oil, onion, garlic; cook for 3 minutes.
-
Add remaining ingredients, cook for 5 minutes. Remove from heat.
-
Puree black beans in a food processor until smooth.
TIP: No food processor? Mash with a fork!
-
Combine ingredients in a bowl. Mix well. Serve.
*What the heck is half-drained beans? Just as it sounds, tip the can a few times to drain about half the liquid.
Check out Etsy for All Things Mexican!
more recipes picked for you
I will try this at home.