Black Bean Veggie Tacos

Quick, hearty and satisfying in under 30 minutes.

A simple build-your-own dinner with warm black bean and vegetable filling, fresh toppings and lime.

Shopping list

Dice the onion and bell peppers. Mince the garlic and chop the coriander. Set the lime aside. Prep the avocados when you start assembly.

3 min
Warm a large skillet over medium-high heat with the olive oil. Add the onion and bell peppers. Stir for 5-6 minutes until softened and slightly browned.

Tip Keep them moving to ensure even colour and prevent burning.

5 min
Add the garlic, cumin, chilli powder, salt and drained black beans. Stir for 1-2 minutes until fragrant.

Tip The spices will bloom faster with the heat.

2 min
Stir in the corn kernels. Cook for 1 minute more. Taste the filling and adjust the salt if needed.

1 min
Turn the heat to medium and warm the tortillas directly on the pan for 30 seconds per side. Repeat for all 8 tortillas.

Tip Wrap the warm tortillas in a clean tea towel to keep them pliable.

2 min
To assemble, place a spoonful of the bean filling onto each tortilla. Top with the sliced avocados.

Tip Make two tacos per person.

4 min
Finish by adding a dollop of sour cream, fresh coriander, and a squeeze of lime. Serve immediately while the tortillas are warm.

2 min

Prep the vegetables before you start cooking so the pan work moves quickly.
Warm the tortillas individually or in small stacks to prevent the stack from breaking.
Rinse canned black beans well to remove excess starch and make the texture creamier.

Beans for Lentils: Swap black beans for mashed or whole green lentils for a lighter, earthy filling.
Sour Cream for Greek Yogurt: Use full-fat Greek yogurt instead of sour cream for a tangier, protein-rich dollop.
Avocado for Salsa: Skip the avocado and top with a spoon of fresh pico de gallo for a brighter punch.
Flour for Corn Tortillas: If you lack corn tortillas, soft flour tortillas work just as well for this simple build.

Approximate, per serving.