Chili Lime Black Bean Tacos⚓︎

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  • 4 scallions
  • 1 red onion, thinly sliced
  • 1/2 cup lime juice (from 2 or 3 limes)
  • 1/4 tsp Kosher salt
  • ~4 tbsp extra-virgin olive oil
  • 2x 15.5-ounce can no-salt-added black beans, with the liquid
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp Spanish smoked paprika (pimentón; sweet or hot)
  • 1 tsp Dijon mustard
  • 12 6-inch corn tortillas
  • 2 cups chopped romaine lettuce (from 1 heart of romaine)
  • Hot sauce, such as Cholula
  • Other optional toppings including avocado, tomato, sour cream, etc


  • (quick pickle) Combine scallions, half the red onion, and lime juice in a mason jar. Add a pinch of kosher salt, shake, and let stand for at least 10 minutes
  • Heat oil in a large skillet over medium heat. Add the remaining red onion and cook without stirring until lightly browned (~3 min). Add black beans and liquid, chili powder, cumin, Spanish paprika, Dijon mustard, and 1/4 tsp of kosher salt; stir to incorporate. Cook until the liquid reduces to a thick sauce (~7 min)
  • In parallel, warm the tortillas
  • Assemble the tacos with lettuce, black beans, pickled onion, amd other toppings