Flavorful & Easy Southwestern Black Bean Tacos: Your Go-To Vegetarian Summer Meal
Embrace the vibrant flavors of summer with these incredibly easy and utterly delicious vegetarian black bean tacos. Topped with a lively fresh corn salsa, rich and creamy guacamole, and a sprinkle of crumbled cotija cheese, these tacos are a celebration of seasonal ingredients. Whether you’re planning a quick weeknight dinner for two or hosting a lively summer gathering, these Southwestern-inspired delights promise a burst of flavor in every bite, making them an instant favorite.
This post is brought to you in collaboration with Sabra.
The Irresistible Appeal of Summer Tacos
My love for tacos knows no season, but there’s something truly magical about enjoying them during the warm summer months. With an abundance of fresh, seasonal vegetables readily available, tacos transform into the ultimate fast and flavorful dinner solution. This time of year invites us to make the most of nature’s bounty, and what better way to do so than with a recipe that highlights the sweetness of fresh corn and the richness of black beans? These vegetarian tacos are not just a meal; they’re an experience, capturing the essence of summer in every bite. Imagine a world where the new avocado and taco emojis are all you need to express your culinary happiness – these tacos bring that dream to life!
A Delicious Collaboration: Sabra Veggie Fusions Guacamole
The inspiration for these delightful vegetarian black bean tacos serendipitously came from my friends at Sabra. They’re celebrating the exciting launch of their new Veggie Fusions Guacamole dips, and I couldn’t be more thrilled to share this celebration with you. These dips are a game-changer – not only are they hearty and filling, but they’re also packed with nutrition, fiber, and protein. They perfectly align with my philosophy of enjoying delicious, wholesome food.
While I absolutely adore cooking from scratch, I’m always open to embracing healthy shortcuts, especially when avocados are involved. Sabra’s new Veggie Fusions Guacamole dips are a testament to this. Just like their renowned line of hummus dips, these guacamoles are crafted with only the finest whole ingredients. Imagine the creamiest Haas avocados expertly blended with seven different varieties of crisp, fresh vegetables! This innovative combination creates a “lightened-up” guacamole that offers approximately 30% less fat and a mere 40 calories per two-tablespoon serving. For someone like me, who has a confessed tendency to consume her weight in guacamole, this lighter option is truly a godsend, making it perfect for both topping and dipping without any guilt.
Crafting the Perfect Southwestern Black Bean Tacos
These Southwestern black bean tacos are a direct ode to Sabra’s new *Southwestern* Veggie Fusions Guacamole flavor. This particular blend is a harmonious mix of onion, corn, black beans, tomato, red bell pepper, poblano, lime juice, chipotle pepper, garlic, and cilantro. While I didn’t incorporate every single one of these ingredients into our taco recipe, I came pretty close, creating a symphony of flavors that perfectly complements the guacamole.
The Hearty Black Bean Filling
The foundation of these delicious vegetarian tacos is a robust and flavorful black bean filling. It’s crafted using convenient canned black beans, which are sautéed with finely diced poblano pepper and onion. The mixture is then seasoned with aromatic ground cumin and chili powder, infusing it with that quintessential Southwestern flair. A final touch of fresh lime juice and chopped cilantro brightens the flavors, making the filling truly irresistible. A little secret I’ve discovered for the most flavorful black bean filling: I prefer to use undrained cooked beans rather than drained canned beans, especially for tacos. This method helps retain moisture and depth of flavor, giving the beans a richer, more satisfying texture and taste that perfectly coats each tortilla.
The Vibrant Fresh Corn Salsa
No Southwestern taco would be complete without a fresh, crisp salsa, and our fresh corn salsa is a true standout. It’s a simple yet incredibly effective combination of shucked sweet summer corn, finely diced red bell pepper, fresh cilantro, and a generous squeeze of lime juice. The raw corn provides a delightful sweetness and satisfying crunch, while the bell pepper adds another layer of texture and color. This salsa is not just a topping; it’s a vital component that brings a burst of freshness and a beautiful textural contrast to the rich black bean filling. As fresh corn is just coming into its peak season, this salsa is the perfect way to highlight its natural sweetness and juicy kernels, making every bite feel like a taste of summer.
The Finishing Touches: Guacamole and Cotija Cheese
To truly elevate these black bean tacos, each one is generously finished with a spoonful of the creamy Sabra Southwestern Veggie Fusions Guacamole. The guacamole provides a luxurious, cooling counterpoint to the warm, spicy beans and the crisp salsa. To complete the flavor profile, a scattering of crumbled, salty cotija cheese adds a distinctive savory tang and a crumbly texture that ties all the elements together. Cotija cheese, a staple in Mexican cuisine, offers a salty, slightly firm yet crumbly texture that is similar to feta but with its own unique depth of flavor. These carefully chosen toppings ensure that every mouthful is a harmonious blend of textures and tastes – a truly unforgettable vegetarian taco experience.
Southwestern Black Bean Tacos
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Ingredients
Fresh Corn Salsa:
- 2 ears of corn shucked (about 1½ to 2 cups corn kernels)
- 1 small red bell pepper stemmed, seeded, and finely diced
- ¼ cup packed fresh cilantro leaves chopped
- juice of 1 lime
- kosher salt
- freshly ground black pepper
Black Beans:
- 1 tablespoon (15 mL) extra virgin olive oil
- ½ large white or yellow onion finely diced
- 1 poblano pepper seeded, stemmed, and finely diced
- 1 teaspoon ground cumin
- ¾ teaspoon ground chili powder
- 2 (15-ounce) cans black beans
- 1 tablespoon fresh lime juice
- ½ – 1 teaspoon jalapeño hot sauce optional
- small handful chopped cilantro
- kosher salt
- freshly ground black pepper
Assembly:
- 8 to 12 small soft corn tortillas
- 1 (7-ounce) package Sabra Southwestern Veggie Fusions Guacamole or homemade guacamole
- crumbled cotjia cheese
- fresh cilantro
- jalapeño hot sauce optional
Instructions
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Prepare the Corn Salsa: Combine the shucked corn, bell pepper, chopped cilantro, and lime juice in a medium bowl. Toss and season to taste with salt and pepper. Set aside as you prepare the black beans.
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Prepare the Black Beans: In a medium saucepan, warm the olive oil over medium heat. Add the diced onion and poblano, and sauté, stirring occasionally, for 5 to 7 minutes or until the the vegetables have softened and the onions are slightly translucent. Add the ground cumin and chili powder, and sauté, stirring constantly, for an additional 30 to 45 seconds. Add the undrained black beans to the pan, stir, and simmer over medium-low heat, uncovered, for 12 to 15 minutes, or until slightly thickened. Remove from heat, stir in the lime juice, hot sauce (if using), and chopped cilantro. Season to taste with salt and pepper, and keep warm until ready to serve.
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Char and warm the tortillas: Line a large plate or bowl with a clean kitchen linen. Turn your gas burner over medium heat. You could use two burners at once to speed this process up, or do them one at a time. Place one corn tortilla directly over the flame one at a time and heat for 15 to 25 seconds per side, flipping them with tongs, or until lightly charred. Transfer the warm tortillas to the kitchen linen as you work, and cover them to keep them warm.
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Assemble: Using a slotted spoon, fill the tortillas with a generous spoonful of cooked black beans. Top with guacamole, corn salsa, and crumbled cotija cheese. Garnish with fresh cilantro leaves and serve immediately.
Tips for Success & Variations:
- Cotija Cheese Substitute: If you can’t find cotija cheese at your local grocery store, don’t fret! Crumbled feta cheese makes an excellent substitute, offering a similar salty tang and crumbly texture. You could also experiment with a mild, shredded white cheese like Monterey Jack for a different melt-in-your-mouth experience.
- Warming Tortillas: For those without a gas stovetop, don’t worry about missing out on perfectly warm tortillas. You can easily warm them in the oven, wrapped in foil, at 350°F (175°C) for about 10-15 minutes, or quickly heat them in the microwave according to package instructions. A dry skillet over medium-high heat also works wonders, heating each tortilla for about 30 seconds per side until pliable and lightly browned.
- Spice Level Adjustment: The recipe calls for optional jalapeño hot sauce. Feel free to adjust the amount to your preference. For a milder flavor, omit it entirely or use just a dash. For those who love a kick, increase the hot sauce or add a pinch of cayenne pepper to the black bean filling.
- Choosing Fresh Corn: When selecting fresh corn, look for bright green husks that are tightly wrapped. Feel for plump kernels through the husk. The silk should be slightly damp and golden-brown. For the freshest taste, try to use corn on the day you buy it.
- Make Ahead Tips: The black bean filling and corn salsa can both be prepared a day in advance and stored separately in airtight containers in the refrigerator. This makes assembly on taco night even faster! Just gently reheat the black beans on the stovetop before serving.
- Add More Veggies: Feel free to customize your tacos! Add finely diced zucchini, bell peppers of other colors, or even roasted sweet potato cubes to the black bean mixture for added nutrition and flavor.
Why Choose Vegetarian Black Bean Tacos?
Beyond being incredibly delicious, these vegetarian black bean tacos offer numerous benefits. They are a fantastic source of plant-based protein and fiber, thanks to the black beans, making them a satisfying and wholesome meal that keeps you feeling full. Opting for a meatless meal occasionally, or regularly, is not only great for your health but also has a positive impact on the environment. These tacos prove that eating vegetarian can be exciting, flavorful, and anything but boring. They are perfect for anyone looking to incorporate more vegetables and legumes into their diet without sacrificing taste or satisfaction. Their vibrant colors and fresh ingredients make them particularly appealing during the summer months, inviting you to enjoy lighter, yet still hearty, meals.
Serving Suggestions for Your Southwestern Black Bean Tacos
These Southwestern black bean tacos are a complete meal on their own, but if you’re looking to round out your spread, consider pairing them with a light side. A simple green salad with a lime vinaigrette would offer a refreshing contrast. For something heartier, a side of cilantro-lime rice or a light quinoa salad would complement the flavors beautifully. Don’t forget a pitcher of homemade agua fresca or a refreshing margarita to complete the perfect summer dining experience!
Conclusion: Your New Favorite Easy Vegetarian Tacos
These Southwestern black bean tacos are truly a testament to how simple, wholesome ingredients can come together to create an extraordinary meal. They’re quick enough for a weeknight, impressive enough for guests, and packed with all the fresh, zesty flavors we crave during summer. The combination of the hearty black bean filling, the sweet and crunchy corn salsa, and the creamy, zesty Sabra Veggie Fusions Guacamole, all tied together with a sprinkle of salty cotija, creates a balanced and utterly delicious experience. Give these easy vegetarian tacos a try, and I guarantee they’ll earn a permanent spot in your recipe rotation!
I am thrilled to be part of the Sabra Tastemaker program! This recipe post is sponsored by Sabra. Thank you for supporting brands that allow me to get in the kitchen, be creative, and share my passion for great food!