Black Bean Tacos with Roasted Tomatillo Salsa
Easy black bean tacos with savory seasoned beans, warm corn tortillas, and bright homemade roasted tomatillo salsa.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tbsp neutral oil or olive oil
- 1/2 small white onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup water or low-sodium vegetable broth
- 1 tbsp fresh lime juice
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño
- 1/4 medium white onion, for salsa
- 1 garlic clove, unpeeled, for roasting
- 1/2 cup fresh cilantro, for salsa
- 1 tbsp fresh lime juice, for salsa
- 1/2 tsp kosher salt, for salsa, plus more to taste
- 8 small corn tortillas
- 1/4 cup white onion, finely diced, for assembly
- 1/3 cup fresh cilantro, chopped, for assembly
- 1 lime, cut into wedges
Instructions
- Heat the broiler to HIGH. Arrange the tomatillos, jalapeño, quarter onion, and unpeeled garlic clove on a foil-lined or heat-safe sheet pan. Broil for approximately 5–7 minutes, then turn the tomatillos and jalapeño and continue broiling another 4–6 minutes until the vegetables are softened, blistered, and charred in spots. The tomatillos should begin to collapse and release some juice. Do not burn them black.
- Peel the roasted garlic clove. Add to a blender or food processor with the roasted tomatillos, roasted jalapeño, roasted onion, cilantro, lime juice, and kosher salt. Pulse until the salsa reaches the desired consistency — it should remain slightly textured rather than completely pureed. Taste and adjust salt, lime, and jalapeño heat as needed. Set aside.
- Heat the oil in a medium skillet over medium heat. Add 1/2 small diced white onion and cook for approximately 4–5 minutes until softened and lightly translucent. Add the minced garlic, cumin, and chili powder and cook for 30–45 seconds until fragrant. Do not burn the garlic or spices.
- Add the drained and rinsed black beans, kosher salt, black pepper, and 1/3 cup water or vegetable broth. Stir well, bring to a gentle simmer, and cook for approximately 6–8 minutes, stirring occasionally.
- Using the back of a spoon or potato masher, lightly mash approximately one-quarter to one-third of the black beans directly in the skillet. Do not mash everything — this creates a creamier, more cohesive taco filling while preserving plenty of whole beans. Continue cooking for another 2–3 minutes until the mixture is thick enough to stay inside a tortilla.
- Remove the beans from the heat. Stir in 1 tbsp fresh lime juice. Taste and adjust seasoning. The bean filling should be savory, lightly smoky/spiced, creamy enough to hold together, and not watery.
- Heat a dry skillet or griddle over medium-high heat. Warm the corn tortillas for approximately 20–30 seconds per side until soft, pliable, and lightly toasted in spots. Keep warm in a clean kitchen towel. Do not serve the tacos with cold, stiff tortillas.
- Place warm black bean filling into each tortilla. Top with roasted tomatillo salsa, finely diced white onion, and fresh cilantro. Optional: queso fresco or cotija, avocado, Mexican crema, or pickled jalapeños.
- Serve immediately with fresh lime wedges. Squeeze lime over the tacos just before eating.
Nutrition
Chef's Notes
ROAST THE TOMATILLOS: Roasting gives tomatillos more depth and softens their sharp raw acidity. The blackened spots add flavor, but avoid completely burning the skins. PARTIALLY MASH THE BEANS: Mashing only part of the beans creates a filling that holds together inside the tortilla without turning into refried beans. CORN TORTILLAS: Small corn tortillas are the preferred default for this recipe. Warming them properly improves flavor and prevents cracking. HEAT LEVEL: For a milder salsa, remove the jalapeño seeds after roasting or use only half the pepper. For more heat, leave the seeds intact or add a second jalapeño. STORAGE: Store black beans covered in the refrigerator for up to 4 days. Store tomatillo salsa separately in the refrigerator for up to 4 days. Store tortillas separately. Reheat beans gently in a skillet with a splash of water or broth if they become too thick. Warm tortillas fresh before serving. Do not store assembled tacos if avoidable.