Chipotle Black Bean Tacos are a delicious meatless taco recipe filled with black beans and vegetables. {gluten free, vegetarian, vegan, depending on toppings}
Chipotle Black Bean Tacos are my favorite dish for meatless Monday, taco Tuesday or any day. They are fabulous! These tacos are made with mashed black beans, onions, peppers, chipotle peppers, spices, salsa, some broth, and then topped with any of your favorite taco toppings. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).
These Chipotle Black Bean Tacos can be vegan and gluten free, depending on the tortillas and/or toppings. I enjoy them as a vegetarian options, since I like to add a bit of cheese. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).
Chipotle Black Bean Tacos
Author: Alida Fischbach
Yields: 6 servings
Ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 bell peppers (ribs and seeds removed), chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1-2 teaspoons chipotle chili in adobo sauce, minced
- ⅓ cup vegetable broth
- 2 15 ounce cans of black beans, drained and rinsed
- ½ cup salsa
- 6 10-inch whole wheat tortillas
- Topping ideas for serving: spinach or lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, chopped green onions, salsa
Instructions
- Heat oil in large non-stick skillet over medium heat. Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender.
- Add garlic, chili powder, cumin and chipotle chilis, and cook until fragrant, about 1 minute.
- Add beans and broth, and bring to a boil. Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened.
- Remove from heat and stir in salsa. Mash lightly using a potato masher (or fork).
- Stack tortillas, wrap in damp paper towel and microwave for 45-60 seconds.
- Serve ⅓ cup filling for each tortilla along with desired toppings.
Notes
Adapted from Pink Parsley, originally from Cooking Light
