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Spicy black bean tacos with avocado, spinach, and feta cheese on corn tortillas

Spicy Black Bean Tacos

Quick, tasty, and loaded with flavor, these spicy black bean tacos are the perfect solution for busy weeknights. This beginner-friendly recipe highlights protein-rich black beans seasoned with cumin, smoked paprika, and cayenne, complemented by fresh toppings like spinach, avocado, and feta. Ready in under 20 minutes, it’s easily customizable and offers vegan and gluten-free variations.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Main
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz black beans 1 can, drained and rinsed
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 jalapeño deseeded and minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper adjust to taste
  • salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup fresh spinach chopped
  • 1 avocado sliced
  • 1/2 cup feta cheese crumbled, or use plant-based for vegan
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • Medium pan
  • sharp knife
  • cutting board

Method
 

  1. Prepare ingredients: finely dice the onion, garlic, and jalapeño. Drain and rinse the black beans.
  2. Heat a medium pan over medium heat. Add olive oil and wait until shimmering.
  3. Add diced onion; sauté for 3–4 minutes until soft and translucent.
  4. Stir in minced garlic and jalapeño; cook for 1–2 minutes until fragrant.
  5. Add black beans, cumin, smoked paprika, cayenne, salt, and pepper. Stir to coat evenly.
  6. Cook for 5–7 minutes, stirring occasionally, until beans are hot and flavorful.
  7. Meanwhile, warm tortillas in a dry pan for 30 seconds on each side.
  8. Assemble tacos: Spoon black bean filling into warm tortillas. Top with spinach, avocado slices, and crumbled feta.
  9. Garnish with cilantro and serve with lime wedges.

Notes

For milder spice, reduce cayenne or omit jalapeño seeds. Store filling and tortillas separately. Filling keeps for 3 days in fridge or 3 months in freezer. Reheat in pan over medium heat.