Easy Black Bean Tacos

Easy Black Bean Tacos

It’s always a good night for tacos. Plant-forward tacos made with black beans utilize pantry ingredients and kitchen staples such as garlic, onion and spices. Tacos are customizable for families with different taste preferences, and they can be served family-style as a taco bar. Tacos are also a hands-on meal that’s fun for young eaters. If tight on time, buy optional store-bought toppings to add flavor such as pico de gallo, salsa or guacamole.

Serves 4

In a large pan over medium heat, add 2 Tb olive oil and 1 roughly chopped yellow onion. Cook until the onion starts to soften and become translucent. Add 2 minced garlic cloves and cook until they are lightly browned. Add 2 cups chopped mixed peppers (bell or poblano peppers for mild flavor, jalapeño or serrano peppers for heat) and cook until the peppers start to soften. Drain and rinse 2 cans black beans and stir into the vegetable mixture. Add 2 tsp chili powder (plus any additional spices) and stir. With a wooden spoon, mash some of the black beans against the side of the pan. Season with salt and pepper to taste. Serve with 8 whole wheat or whole grain corn tortillas. Optional toppings include pico de gallo, salsa, sour cream, guacamole, shredded romaine, shredded coleslaw mix, sliced black olives and shredded cheese.

Pro tip: serve with quick pickled red cabbage or quick pickled red onions.