Smoky black bean tacos
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Smoky beans and crisp cabbage make an easy small-tortilla supper.
Mexican-inspired · lunch, dinner, tacos · easy
Servings: 2
Prep: 10 min
Cook: 10 min
Total: 20 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1 1/2 cups canned black beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 6 small gluten-free corn tortillas (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup green cabbage (finely shredded)
- 1 tablespoon lime juice
- 1/3 cup mild gluten-free vegan salsa (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 teaspoon smoked paprika
- 1/4 cup water
Cooking instructions
- Combine the canned black beans, smoked paprika, water and mild gluten-free vegan salsa in a small saucepan. Simmer over medium-low heat for 7 minutes, stirring and mashing a third of the beans.
- Toss the green cabbage with the lime juice in a bowl.
- Warm the gluten-free corn tortillas in a dry skillet over medium heat for 20–30 seconds per side; keep covered with a clean towel.
- Divide the bean mixture and cabbage among the six tortillas. Serve three per person while warm.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.