Seasoned black beans for tacos are the ultimate quick and easy meal. You only need six things from your pantry to make these Mexican black beans, and they’re ready in less than 10 minutes! They go well with tacos, nachos, burritos, or taco salads, and they’re cheap and tasty.
Tacos are one of my favorite quick and easy meals. Who doesn’t love the combo of seasoned meat, crisp veggies, cheese and salsa piled high on a warm tortilla? But a great taco filling depends on more than just the protein. The right beans can take your tacos to the next level in terms of flavor and nutrition. But with so many varieties available, what kind of beans are best for tacos?
I did some experimenting to find out which beans stand up best to robust taco seasonings and fillings. Here’s my guide to picking the perfect beans to complement your tacos, along with some of my favorite bean recipes.
The Classic: Pinto Beans
Smooth, creamy pinto beans are the bean traditionally used in Mexican cuisine. Their mild flavor absorbs surrounding flavors well. Pintos have a creamy texture that’s perfect folded into ground meat or served whole alongside your protein of choice While you can use canned, I prefer cooking up a pot of dried pintos. It only takes about an hour of simmering, and the flavor is far superior to canned Feel free to swap pinto beans in for black beans in any recipe.
Hearty Black Beans
Earthy, bold black beans are another excellent option for tacos They hold their shape well when cooked, so they add nice texture alongside saucy taco fillings. I especially love black beans paired with carnitas, steak or chicken in tacos The bold bean flavor stands up to assertive seasonings and toppings like salsa and guacamole. Cook up a pot of black beans, or use canned black beans rinsed and drained if you’re in a hurry.
Spicy Refried Beans
Smooth refried beans may not have a ton of texture, but their rich flavor can’t be beat in tacos. Make your own refried beans by smashing pinto or black beans with seasonings, or look for canned refried beans without too much added sodium. Spread refried beans in the bottom of the tortilla before filling and folding. Be sure to top your tacos with extras like cheese, avocado and sour cream to contrast with the spreadable beans.
Nutty Garbanzo Beans
Garbanzo beans, also called chickpeas, make a great substitute for meat in vegetarian tacos. Their nutty taste and firm texture holds up well toppings and spices. I like to roast seasoned garbanzos in the oven until crispy before adding to tacos for extra texture. Or you can sauté cooked garbanzos with taco seasoning and vegetables for an easy veggie taco filling.
Versatile Kidney Beans
Large, creamy kidney beans work nicely in tacos, especially when paired with a chili or stew-like meat filling. Add cooked kidney beans to ground beef or shredded chicken that’s been cooked with tomatoes, onions, garlic, spices, etc. The beans soak up all the delicious flavors. Kidney beans also make a good stand-alone filling for vegetarian tacos.
Mild Cannellini Beans
Buttery, smooth cannellini beans are a bit different than other varieties, but their mellow flavor and creamy texture pair nicely with assertive taco fillings. Mix mashed cannellini beans into ground meat or turkey. Or toss whole cooked cannellinis with shrimp, veggies and zesty seasoning for a different take on taco filling.
Smoky Baked Beans
Baked beans may seem like an odd choice, but they can add sweet and smoky flavors that complement tacos well. Use your favorite barbecue baked bean recipe. For veggie tacos, stir baked beans with meatless crumbles, onion and spices. Or add baked beans to a mix of ground meat and cheese for an indulgent taco filling.
Spicy Chili Beans
What better to top spicy chili than a taco shell? Make your chili with a mix of beans, like pinto, kidney and black. The beans will soak up all the delicious flavors. Then spoon the chili into taco shells and top with cheese, cilantro, onion and sour cream. Open up the possibilities by mixing up your chili bean varieties in tacos.
Quick and Easy Black Beans
While I love cooking dried beans from scratch, sometimes I need beans in a hurry. Here is my favorite quick stove-top recipe for flavored black beans using canned beans:
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup chicken or vegetable broth
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro for garnish
- Heat olive oil in skillet over medium heat. Add onion and cook 2 minutes until starting to soften. Add garlic and cook 30 seconds more.
- Stir in beans, broth, chili powder and cumin. Cook until broth has reduced slightly.
- Remove from heat and stir in lime juice and season with salt and pepper to taste.
- Sprinkle with chopped cilantro before using as taco filling.
With so many bean varieties to choose from, mix up your next taco night by trying out some new types. Just avoid green and wax beans, which won’t work well in tacos! Whatever beans you choose, season them boldly with spices, herbs, chili powders and fresh flavorings. When paired with your favorite proteins, veggies and toppings, flavor-packed beans can put your tacos over the top. ¡Buen provecho!
Can you make this recipe from dried beans?
Yes! You would have to first make the black beans in the instant pot or on the stove. It’s important to soak beans in clean water overnight before cooking them on the stove. The next morning, throw away the water that the beans were soaking in. You don’t have to soak black beans ahead of time if you use an Instant Pot to make them. They are ready in about an hour.
I personally prefer to discard the liquid the beans cooked in. I find that this liquid can contribute to digestion issues and discomfort. If the liquid doesn’t bother you, you can certainly use it. You will want to transfer the cooked beans to the skillet and follow the directions as posted. You will need 3 cups of cooked beans.
You can freeze leftover cooked beans for up to 3 months or use them in other recipes.
- Fresh black beans can be kept in the fridge for up to five days in an airtight container.
- Warm up from the fridge: On the stove, heat it up in a small skillet with 2 to 4 tablespoons of water over medium-low heat for 3 to 5 minutes, or until it’s fully heated through. Add about 1 tablespoon of water and heat on high for 1 to 1 1/2 minutes.
- The freezer is another place where you can keep food for up to three months. I like to freeze them in individual servings using Soupercubes. Once they are frozen, take them out of the silicone molds and put them in a container that won’t let air in. Make sure to write the name, date, and “use by” date on the container. Note: The steps below show you how to reheat the beans from frozen. You can also let them defrost on the counter for 30 to 60 minutes or in the fridge all day, and then follow the steps above for reheating from the fridge. On the stove, add 2 to 4 tablespoons of water to a saucepan with a lid after the food is frozen. Cover and cook over medium-low heat for 5 to 10 minutes. Use a spoon to break up the beans as they cook. Add 1 tablespoon of water and heat on high for two to three minutes, until the food is hot and defrosted.
- You can use pinto beans or white beans (like cannellini or great northern white beans) instead of black beans. You could even use cooked green/brown lentils!.
- Tomato paste—use tomato juice instead (you don’t need the water if you use tomato juice), 2–3 tablespoons of tomato sauce, or ¼ cup salsa
- Spices: You can use paprika or smoked paprika instead of chili powder if you don’t have any on hand. You can use smoked paprika or more chili powder instead of ground cumin if you don’t have any on hand.
What if you want saucier beans?
You can drain the black beans from the can but not rinse them. You can also add more water, from ½ cup to ¾ cup. This will allow the starch from the canning liquid to thicken the sauce as it cooks down.
Black Bean Tacos
FAQ
What kind of beans does taco Time use?
What are the types of beans served with tacos called?
What beans are in taco mixed beans?
Are black beans good for tacos?
Easy Mexican Black Beans for Tacos or as a side to all your favorite Tex-Mex dishes! Made with canned black beans and lots of vibrant seasonings. The perfect simple side dish for any meal, and great inside tacos and burritos.
What is the best substitute of cocoa beans?
A popular substitute for cocoa beans are carob chips, which are less bitter and have a slightly sweet nutty flavor while also being caffeine-free. Carob beans or carob pods can be dried and ground into carob powder, then made into carob chips. Ground coffee beans work well in a pinch for baked items like chocolate cakes and other desserts, and are less expensive than carob. In general, substituting an equal amount of carob powder for cocoa powder is practical. More recently, Brazilian researchers used jackfruit seeds to make flour then they dried and roasted the flour to enhance the flavor and aroma, which is similar to the chocolaty flavor of cocoa beans. If this catches on it could reduce waste from otherwise unused jackfruit seeds and reduce the strain of the cocoa industry.
Can you use canned beans for tacos?
To use canned beans, rinse thoroughly in a colander. To use dried beans, soak dried black beans in cold water overnight. Drain and rinse. Place in a pot and bring to a simmer, cook 60-90 minutes or until tender. For other types of beans, follow this simple guide for soaking and cooking beans. Any kind of canned or dried beans can be used for tacos.
Which tortilla is best for a bean and cheese taco?
The bean and cheese taco is best in a flour tortilla. The flavors of the corn tortillas are better suited for fillings with intense flavors (like carnitas or asada), but will overpower the mild flavor of the beans and cheese. Sentence introducing recipes that pair well Did you make this recipe?