Budget Friendly · Vegetarian
Spicy Black Bean Tacos
A pantry-first dinner built around canned black beans, warmed corn tortillas, and a quick lime slaw — on the table in 20 minutes for a fraction of takeout.
This is exactly the kind of recipe RecipeHubb's pantry-aware shopping list was built for: canned black beans, pantry spices, and corn tortillas form the base, so the only fresh items you need are cabbage, lime, coriander, and avocado. It's proof that a budget-friendly dinner doesn't have to mean a boring one.
Double the spiced bean mixture and keep it in the fridge for quick lunches, burrito bowls, or a second taco night later in the week.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup vegetable stock
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup coriander, chopped
- 1 lime, juiced
- 1/2 cup sour cream or dairy-free alternative
- 1 avocado, sliced
- Salt, to taste
Method
- Heat olive oil in a saucepan over medium heat. Add the cumin, smoked paprika, chilli powder, and cayenne, and toast for 30 seconds until fragrant.
- Add the black beans and vegetable stock. Simmer for 8–10 minutes, mashing about a third of the beans with a fork to thicken the mixture.
- Season with salt to taste.
- While the beans simmer, toss the shredded cabbage with coriander and lime juice to make a quick slaw.
- Warm the corn tortillas in a dry pan or directly over a gas flame until lightly charred.
- Fill each tortilla with the spiced black beans, a spoonful of lime slaw, sliced avocado, and a dollop of sour cream.
- Serve immediately with extra lime wedges on the side.