Smashed Black Bean Tacos – Dinner in 20 Minutes

These smashed black bean tacos are a dinner life saver! With only 6 ingredients that are all pantry staples, you can throw together a quick and easy meal on nights you don’t feel like cooking or have run out of time to cook.

No joke, I make these tacos once a week. This is one of my all-time FAVORITE recipes because it is quick, it is easy, and it is tasty. Doesn’t get any better than that!

You only need 4 ingredients for the tacos and 2 for the dipping sauce. Now, you can jazz it up with anything extra you have on hand (I share some ideas below!) but the beauty of this recipe is that it is quick and easy.

Serve it with some Spanish Rice, Cilantro Lime Rice, or a side of Queso Dip if you are feeling a little fancy.

Ingredients

For the full list of ingredients, complete with recipe quantities, please see the recipe box below.

There are so few ingredients in this recipe that the flavor of salsa and taco seasonings really shines through. I’m a big fan of peach salsa or mango salsa from Newman’s and always have a jar in the pantry. For taco seasoning, I use my own taco seasoning that I mix up in large batches and keep in the pantry. Siete also has a great one to use!

Variations & Substitutions

• Out of taco seasonings? You can make your own! Mix together:
  • 2 teaspoons cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, a pinch of salt
• Use different beans! I’ve made this recipe with black beans, refried beans, pinto beans, and red kidney beans. Every time it’s delicious.
• Want to make them cheesy? Add a handful of some (dairy free) cheese to the bean mix.
• Have some extra veggies in the fridge? Things like bell peppers, corn, and zucchini chopped up and mixed with the beans increases the nutrition and tastes so good.
• You can use dairy free sour cream in place of the dairy free yogurt if you happen to have that instead. Both are great.

Need to make this gluten free? You totally can! Simply use your favorite gluten free taco shells to make this. You can also use corn tortillas and place them one on top of the other for a gluten free, whole foods plant based meal.

Instructions

Making these tacos is so easy!!

In a large bowl, mash the drained and rinsed black beans. You don’t need to fully smash them; a few whole beans is okay. Add the taco seasoning and salsa. Mix well. Divide it among 6 taco shells, pressing them in half.

In a skillet over medium heat, add a spoonful of oil before adding the tacos, some or all depending on how large of a skillet you are using. Cook for a few minutes on each side until they are golden brown.

While they are cooking, mix together the avocado, yogurt, and chopped cilantro (if using).

Serve hot with a dollop of avocado sauce on top!

What to Serve With

• Make up a big batch of Spanish Rice or Cilantro Lime Rice to serve along side this
• Drizzle over some Queso Sauce and serve with tortilla chips
• If you use canned corn, a Street Corn Salad mixes up really quick as well!

How to Store

Fridge: Store any leftover tacos and sauce in the fridge in airtight containers. Because the sauce has avocado in it, I like to use a little bit of cling film to place directly on top of the sauce to prevent any browning. Use the tacos and sauce within 3 to 4 days after making.

Freezer: Spread the bean filling in the taco shells and fold them in half. Stack them up in a freezer safe container or bag and freeze before cooking. When. you’re ready to use them after freezing, let them thaw (about 15 seconds in the microwave should do it!) and then cook in the fry pan as normal. Easy peasy.

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