Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 bell pepper (any color), chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1/2 cup vegetable broth (120 ml)
  • 1 tablespoon lime juice (15 ml)
  • Salt and black pepper to taste
  • 8 small corn or flour tortillas
  • Optional toppings: shredded cheddar cheese, sour cream, salsa, chopped cilantro, avocado, shredded lettuce, hot sauce, pico de gallo

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds, until fragrant.
  3. Add black beans and vegetable broth to the skillet. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the liquid has reduced and the beans are slightly thickened.
  4. Stir in lime juice and season with salt and pepper to taste.
  5. Warm tortillas according to package directions.
  6. Fill each tortilla with the black bean mixture and your desired toppings.
  7. Serve Immediately! Enjoy your Black Bean Tacos!