American · Dinner
Tex-Mex Black Bean and Cheese Tacos
A Tex-Mex vegetarian staple, spiced black beans and melted cheese in crispy corn taco shells with shredded lettuce, pico de gallo, and pickled jalapeños.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
22gFat
58gCarbs
7gSugar
8gFiber
780mgSodium
25mgChol
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Instructions
1
Prep
Drain and rinse 400g canned black beans. Finely dice 4 tomatoes and 0.5 red onion. Chop 2 tbsp fresh coriander. Combine tomatoes, onion, coriander, 2 tsp lime juice, and a pinch of salt in a bowl for pico de gallo. Finely shred 80g iceberg lettuce. Grate 100g cheddar.
2
Saute
Heat 2 tbsp vegetable oil in a skillet over medium heat. Add black beans with 1 tsp chipotle chilli powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp salt. Cook 4–5 minutes, stirring occasionally, until heated through and edges crisp. Lightly mash one-third of beans with spoon for chunky texture.
3
Crisp
Warm 6 hard corn taco shells in the oven at 180°C for 3–4 minutes until crisp and heated through.
4
Plate
Fill each taco shell with spiced black beans, scatter grated cheddar over hot beans, then top with shredded lettuce, pico de gallo, and pickled jalapeños. Serve immediately while shells remain crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz / 2 cans) canned black beans
- 6 hard corn taco shells
- 100g (3.5 oz) mature cheddar
- 1 tsp chipotle chilli powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 80g (2.8 oz) iceberg lettuce
- 4 tbsp pickled jalapeños
- 4 medium tomatoes
- 0.5 small red onion
- 2 tbsp fresh coriander
- 2 tsp lime juice