Spicy Black Bean Tacos with Chipotle Crema
Spicy Black Bean Tacos with Chipotle Crema
Ingredients
For the Spicy Black Bean Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 2 cans black beans, 15-ounce, rinsed and drained
- 1/2 cup vegetable broth
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Chipotle Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 chipotle pepper in adobo sauce, plus 1 teaspoon adobo sauce, minced
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
For Serving
- 12 corn tortillas, 6-inch
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1/4 cup pickled red onions, as needed
- hot sauce, for serving, as needed
Instructions
- 1
Prepare the Chipotle Crema: In a small bowl, whisk together the sour cream, mayonnaise, minced chipotle pepper, adobo sauce, lime juice, garlic powder, and kosher salt until smooth. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Sauté Aromatics: Heat olive oil in a large skillet or cast-iron pan over medium heat. Add the diced yellow onion and red bell pepper, cooking until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add Garlic and Spices: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and chipotle powder. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Simmer Black Beans: Add the rinsed and drained black beans and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 5
Mash and Season: Remove the lid. Using a potato masher or the back of a fork, lightly mash about half of the black beans directly in the skillet. This will create a creamier texture while still leaving some whole beans. Stir in the fresh lime juice, kosher salt, and black pepper. Taste and adjust seasoning as desired.
⏱️ 5 min
- 6
Warm Tortillas: While the beans are simmering, warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and baking at 350°F for 10 minutes.
⏱️ 7 min•🌡️ 350
- 7
Assemble Tacos: Fill each warm tortilla with a generous spoonful of the spicy black bean filling. Drizzle with chipotle crema, and top with sliced avocado, chopped fresh cilantro, crumbled cotija cheese, and pickled red onions. Serve immediately with extra hot sauce on the side if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean Tacos with Chipotle Crema
Ingredients
For the Spicy Black Bean Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 2 cans black beans, 15-ounce, rinsed and drained
- 1/2 cup vegetable broth
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Chipotle Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 chipotle pepper in adobo sauce, plus 1 teaspoon adobo sauce, minced
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
For Serving
- 12 corn tortillas, 6-inch
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1/4 cup pickled red onions, as needed
- hot sauce, for serving, as needed
Instructions
- 1
Prepare the Chipotle Crema: In a small bowl, whisk together the sour cream, mayonnaise, minced chipotle pepper, adobo sauce, lime juice, garlic powder, and kosher salt until smooth. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Sauté Aromatics: Heat olive oil in a large skillet or cast-iron pan over medium heat. Add the diced yellow onion and red bell pepper, cooking until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add Garlic and Spices: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and chipotle powder. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Simmer Black Beans: Add the rinsed and drained black beans and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 5
Mash and Season: Remove the lid. Using a potato masher or the back of a fork, lightly mash about half of the black beans directly in the skillet. This will create a creamier texture while still leaving some whole beans. Stir in the fresh lime juice, kosher salt, and black pepper. Taste and adjust seasoning as desired.
⏱️ 5 min - 6
Warm Tortillas: While the beans are simmering, warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and baking at 350°F for 10 minutes.
⏱️ 7 min•🌡️ 350 - 7
Assemble Tacos: Fill each warm tortilla with a generous spoonful of the spicy black bean filling. Drizzle with chipotle crema, and top with sliced avocado, chopped fresh cilantro, crumbled cotija cheese, and pickled red onions. Serve immediately with extra hot sauce on the side if desired.
⏱️ 5 min