Vegetarian
$1.19per plate
Prep
5 min
Rice and Beans · Black Beans
Black Bean Tacos
A can of black beans costs about a dollar and makes a taco filling that is every bit as satisfying as meat for a fraction of the price. Mashed a little and cooked down with onion and spices, the beans turn creamy and rich, and a stack of warm tortillas turns them into dinner for four at just over a dollar a plate. This is meatless cooking at its most practical: a pantry can becomes a full, filling meal in twenty minutes.
$1.12per plate
Estimated recipe total
$4.48 · serves 4
Cook
15 min
Total
20 min
Serves
4
1 How to make it
1
Soften the onion
Cook the diced onion in the oil over medium until soft, about 4 minutes, then stir in the spices for 30 seconds to bloom their flavor.
2
Cook the beans
Add the drained beans with a splash of water and cook 5 minutes, mashing about a third of them with a spoon. The mashed beans make the filling creamy and help it hold together in the taco.
3
Warm the tortillas
Char the tortillas directly over a burner or in a dry pan for a few seconds a side. Warm tortillas fold without cracking and taste far better than cold ones.
4
Build the tacos
Fill each tortilla with beans, top with cheese, onion, and cilantro, and finish with a squeeze of lime. Serve right away.
2 Cheaper ingredient swaps
- Pinto beans or refried beans. Any canned bean works. Refried beans skip the mashing step entirely.
- Dried beans, cooked from scratch. A bag of dried beans is even cheaper than cans if you cook a big batch and freeze what you do not use.
- Add rice to stretch it. A scoop of rice in each taco, or served alongside, turns four servings into six for pennies.
- Any taco topping. Salsa, shredded lettuce, hot sauce, or a spoon of sour cream all work. Use what you have.
3 Budget tips
- A can of black beans is one of the cheapest proteins in the store and needs no cooking from raw. Two cans feed four.
- Mashing some of the beans makes the filling creamy so it feels richer without any added cost.
- Dried beans are cheaper still; cook a big pot and freeze in can-size portions for future taco nights.
- Buy tortillas in the big pack and store the extras in the freezer so they are always on hand.
4 Storage, freezing & reheating
Fridge
Refrigerate the bean filling in an airtight container for up to 4 days. Keep tortillas separate and warm them fresh.
Freezer
Freeze the bean filling for up to 3 months. It reheats straight from frozen in a pan with a splash of water.
Reheating
Reheat the beans in a pan or microwave with a little water to loosen them. Warm fresh tortillas just before serving so they stay soft.
5 Nutrition (per serving)
Calories
330
Protein
14g
Fat
11g
Carbs
45g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I make canned black beans taste better?
Cook them with softened onion and bloomed spices, and mash about a third of them so the filling turns creamy. A squeeze of lime at the end brightens the whole thing.
Are black bean tacos filling enough for dinner?
Yes. Beans are high in protein and fiber, and mashing some makes them hearty. Add rice or a scoop of cheese to make them even more filling.
Can I use dried beans instead of canned?
Absolutely, and they are cheaper. Cook a big batch of dried beans, use what you need, and freeze the rest in can-size portions for the next taco night.
How do you get to $1.12 a plate?
The full cost of roughly $4.48, divided across four servings. Two cans of beans are the bulk of it, and dried beans cooked from scratch would drop it lower still.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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