Black Bean Taco Recipe

Who doesn’t love tacos?! Made with delicious vegetables, Mexican spices, black beans and wrapped in corn tortillas, these tacos from Healthy Little Tummies are a homemade favourite. You can end up putting too many toppings on and make a mess but they are just so delicious! You can serve them with guacamole, coriander, corn salsa or mango salsa, cashew cheese or vegan cheese and jalapeños to top.


2 garlic cloves, crushed

1 onion, diced

2 teaspoons ground paprika powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 red pepper, diced

1 courgette, diced

1 x 420 g black beans, drained and rinsed

1 ear corn

12 corn tortillas

3 tomatoes, finely diced

½ red onion, diced


juice from 1 lime

salt and pepper, to taste


avocado, coriander, chilli sauce, cashew cheese or vegan cheese, jalapeños and limes, to serve (optional)

Serves 4


Heat a little olive oil, vegetable oil or water in a medium-size pan over a medium heat. Add in the garlic and onion and stir for a few minutes, cooking until the onion is clear. Add in all the spices and stir with the onion.

Add in the diced red pepper and courgette and cook with a lid on for 5 minutes stirring often so as not to stick.

Add the black beans and corn to the pan of vegetables for a few minutes to heat up. Season with salt and pepper.

While the veggies cook, make a tomato salsa (pico de gallo) by combining the finely diced tomatoes, red onion and coriander as well as salt and pepper and lime juice in a bowl.

Heat the corn tortillas and top with the black beans and vegetables, tomato salsa and avocado or vegan cheese and jalapeños if you like.



This recipe is from Healthy Little Tummies. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.