A great meat alternative, especially when you are short on time.

Yield:    4 to 6 tacos


Black Bean Filling:

  • 2 tbsp canola oil
  • ½ cup chopped onion
  • 1 can black beans
  • ½ cup tomatoes, diced
  • 1 tsp garlic puree
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ cup fresh chopped coriander
  • Chopped green chilies to taste (optional)


  • Lettuce, shredded
  • Tomatoes, diced
  • Cheddar cheese, grated
  • Salsa (optional)
  • Guacamole (optional)


  • 6 taco shells or soft tortillas



  1. Rinse and drain the black beans and set aside.


  1. In a large saucepan, over medium heat, add canola oil.


  1. Add chopped onions and sauté to cook the onions.


  1. Add the black beans, diced tomatoes, garlic puree, black pepper, salt, ground cumin and ground coriander. Stir periodically and continue to cook over medium heat for about 5 to 8 minutes.


  1. Once the tomatoes have softened, add the freshly chopped coriander and chopped green chilies if using.


  1. Remove from heat and serve with all desired toppings.