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Several halves of smashed black bean tacos on a black slate serving tray. A bowl of rice, more tomatoes, avocados, and peppers are scattered around the table.

Smashed Black Bean Tacos

One of the best recipes to have in your back pocket, this recipe comes together in 20 minutes with only a handful of pantry staples and is perfect for last minute dinners
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 6 tacos
Course: Main Course
Cuisine: American, Mexican
Calories: 217
Ingredients Equipment Method Notes

Ingredients
  

  • 6 soft tortillas corn, wheat, whole wheat, any kind you like!
  • 2 cups black beans, drained and rinsed 1 14oz can
  • 1/2 cup salsa
  • 1 tablespoon taco seasoning
  • 1/2 cup plant based yogurt
  • 1-2 avocados

Equipment

  • Flat bottomed pan or skillet
  • Spatula
  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Cutting board and chef’s knife

Method
 

  1. Mash the filling. In a mixing bowl with a fork or potato masher, mash the beans. You don’t need to use a food processor or anything like that, you want the beans to still have a little texture. So a few whole beans are just fine. Add in the taco seasoning and salsa and mix it all together.
  2. Fold the tacos. Divide the filling between the 6 taco shells and place on half of the shell. Fold the shell over to make little half circles.
  3. Cook the tacos. In a flat bottomed pan over medium-high heat, heat a little oil and cook the tacos for about 3 minutes on the first side before flipping and cooking an additional 1-2 minutes on the second side. The tacos shells should develop a golden brown color.
  4. Make the dipping sauce. While the tacos are cooking, mash the avocados together with the dairy free yogurt. Add a pinch of salt and cilantro, if desired.
  5. Serve and enjoy!!

Notes

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.