20 minutesDinner

Crispy black bean tacos with fresh tomato salsa

Makes: four servings
Makes: four servings


  • 12 corn tortillas - 6" sizes
  • ½ red onion
  • 2 tomatoes
  • 1 jalapeno pepper
  • ¾ lime
  • ¼ cup olive oil
  • 2 ⅔ cups canned black beans
  • 1 cup salsa
  • 1 cup guacamole


  1. Preheat oven to 350 degrees F. Drape corn tortillas across two wires of an oven rack and bake until crispy, about 8 minutes.

  2. Prepare the fresh salsa: Meanwhile, finely dice red onion and chop tomato. Deseed and mince jalapeno pepper. Combine all together in a small bowl with lime juice and set aside.

  3. Heat olive oil in a skillet over medium, then add black beans (drained and rinsed) and salsa. Stir gently then let simmer on medium-low heat until the sauce has thickened.

  4. Divide beans and fresh salsa into the taco shells and top with guacamole.