Throwback Thursday: Family Favorite Black Bean Tacos

Aug 22 2013 by
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Family Favorite Black Bean Tacos


This weeks Throwback Thursday recipe is inspired by my recent need to eat one handed!  With a newborn in the house I’ve had to relearn the art of eating one handed and these delicious tacos are perfect for that task.  The are packed full of nutrients and help keep me full while I’m baby bounce duty.  Plus you have to love a meal that you can throw together in less than 15 minutes!



  • 1 can (15 ounces) no salt added black beans (you can also use 1 pound cooked ground protein of your choice such as lean ground beef, turkey, chicken, tofu or any of your favorite beans)
  • 1 can (15 ounces) fire roasted diced tomatoes with green chillies
  • 1 tbsp low sodium vegetable broth or olive oil
  • 1 tbsp Taco Seasoning Mix
  • 3/4 cup sweet corn (if frozen, thaw first)
  • 1/2 – 1 cup chopped red onion (I like save some onions and use them at the end to top my taco with)
  • 3-4 cloves garlic, minced
  • 1/4 cup Homemade Guacamole
  • 6 tortilla shells of your choice
  • fresh cilantro, roughly chopped (optional)
  • 1/2 cup shredded cheese (optional)


  1. Heat a large sauté pan over medium-high heat. Add 1 tbsp broth or olive oil and saute the onion and garlic until translucent.  Add tomatoes, corn and black beans and cooked until heated through about 5-10 minutes.
  2. Top each tortilla evenly with bean mixture, guacamole, cheese (if using), extra onions and cilantro. Serve and ENJOY!


Makes 6 servings.


Leftover taco bean mixture can be stored in an airtight container in the fridge for up to 3 days.

I like to make a double batch of tacos when I prepare this meal.  The leftover bean mixture freezes really well.  Place the mixture in individual freezer safe storage containers and place in the freezer for up to 6 months.  Reheat in the microwave and you have dinner on the table in minutes!

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