Black Bean Tacos

Name: Black Bean Tacos
Total time: 9 h 18 min
Yield: 4 servings
Ingredients: 400 g Dried black beans; 1,000 ml Water; 500 ml Water; 1 piece White onion; 4 piece Garlic; 2 piece jalapeño chilli; 3 piece Plum tomatoes; 1 piece Lime; 15 g fresh coriander; 0.25 tsp Salt; 2 piece Avocado; 1 piece Lime; 0.25 tsp Salt; 2 tbsp Vegetable oil; 2 tsp Ground cumin; 1 tsp Smoked paprika; 1 tsp Dried oregano; 1.5 tsp Salt; 1 pinch Ground black pepper; 12 piece Corn tortillas; 1 piece Lime; 15 g fresh coriander; 100 g queso fresco

9 hr 18 min · 30 min active · makes ~3.35 kg · Trivial

Black bean tacos with jalapeño and cumin, seasoned with oregano and fresh coriander. Serves 4.

See more →

Black Bean Tacos

Black bean tacos with jalapeño and cumin, seasoned with oregano and fresh coriander. Serves 4.

See more →

TOTAL TIME

9 hr 18 min

ACTIVE TIME

30 min

QUANTITY

~3.35 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/17

Tools0/16

Ingredients

0/17 gathered · 4 servings

400g

1,500ml

1piece

4piece

2piece

3piece

30g

2tsp

2piece

2tbsp

2tsp

1tsp

1pinch

12piece

100g

#	Quantity	Notes	State
1	400g	—	—
2	1,500ml	—	—
3	1piece	—	—
4	4piece	—	—
5	2piece	—	—
6	3piece	—	—
7	3piece	—	—
8	30g	—	—
9	2tsp	—	—
10	2piece	—	—
11	2tbsp	—	—
12	2tsp	—	—
13	1tsp	—	—
14	1tsp	—	—
15	1pinch	—	—
16	12piece	—	—
17	100g	—	—

Tools

20 items

Serveware

1 item

Procedure

64 steps

1 of 64

Tip the dried black beans into a large bowl.

Dried black beans · 400 g

⏱ 10s

ResultDried black beans

2 of 64

Pour cold water over the beans so they are covered by at least 5 cm, then leave them to soak overnight or for at least 8 hours.

Water · 1,000 ml

⏱ 20s

ResultDried black beans and water

3 of 64

Leave the beans to soak at room temperature for at least 8 hours or overnight.

⏱ 8 hr

ResultSoaked black beans

4 of 64

Drain the soaked beans through a colander and rinse them briefly under cold running water.

Soaked black beans · step 3

⏱ 15s

ResultSoaked black beansused in step 6

5 of 64

Pour fresh cold water into a large saucepan.

Water · 500 ml

⏱ 10s

ResultWater

6 of 64

Tip the drained beans into the saucepan.

Soaked black beans · step 4

⏱ 10s

ResultWater and soaked black beans

7 of 64

Bring the beans to a vigorous boil over high heat and cook hard for 10 minutes, then reduce the heat to a steady simmer and cook for a further 45 to 60 minutes until the beans are completely tender throughout.

⏱ 10 min

ResultCooked black beans

8 of 64

Simmer the beans steadily, topping up with a splash of water if the level drops, until each bean yields completely when pressed between your fingers.

⏱ 50 min

ResultTender cooked black beans

9 of 64

Drain the beans through a colander set over a bowl to catch the cooking liquid, then set both aside.

Tender cooked black beans · step 8

⏱ 15s

ResultTender cooked black beansused in step 45

10 of 64

Peel the white onion and discard the papery skin.

White onion · 1 piece

⏱ 20s

ResultPeeled onion

11 of 64

Cut the onion in half through the root, then finely chop both halves into small, even pieces.

Peeled onion · step 10

⏱ 45s

ResultFinely chopped white onion

12 of 64

Sweep the chopped onion into a small bowl and set aside.

Finely chopped white onion · step 11

⏱ 10s

ResultFinely chopped white onionused in step 37

13 of 64

Crush each garlic clove firmly with the flat of a chef's knife to loosen the skin, then peel it away.

Garlic · 4 piece

⏱ 30s

ResultPeeled garlic cloves

14 of 64

Rock the knife over the peeled cloves, gathering them repeatedly, until they are reduced to a fine mince.

Peeled garlic cloves · step 13

⏱ 40s

ResultMinced garlic

15 of 64

Scrape the minced garlic into a small bowl and set aside.

Minced garlic · step 14

⏱ 10s

ResultMinced garlicused in step 39

16 of 64

Slice the stem end from each jalapeño and discard it.

Jalapeño chilli · 2 piece

⏱ 15s

ResultTrimmed jalapeños

17 of 64

Halve each jalapeño lengthways and scrape out the seeds and white membrane with the tip of the knife.

Trimmed jalapeños · step 16

⏱ 20s

ResultDeseeded jalapeños

18 of 64

Finely chop the deseeded jalapeño halves into small pieces.

Deseeded jalapeños · step 17

⏱ 30s

ResultFinely chopped jalapeño

19 of 64

Tip the chopped jalapeño into a small bowl and set aside.

Finely chopped jalapeño · step 18

⏱ 10s

ResultFinely chopped jalapeñoused in step 27

20 of 64

Cut each plum tomato in half through its equator.

Plum tomatoes · 3 piece

⏱ 20s

ResultHalved plum tomatoes

21 of 64

Squeeze the seeds and juice from each tomato half, then discard them.

Halved plum tomatoes · step 20

⏱ 20s

ResultDeseeded plum tomatoes

22 of 64

Cut the deseeded tomato flesh into a small, neat dice.

Deseeded plum tomatoes · step 21

⏱ 40s

ResultFinely diced tomatoes

23 of 64

Scrape the diced tomatoes into a medium bowl.

Finely diced tomatoes · step 22

⏱ 10s

ResultFinely diced tomatoes

24 of 64

Halve the lime and squeeze its juice directly into the bowl with the tomatoes.

Lime · 1 piece

⏱ 20s

ResultTomato and lime salsa base

25 of 64

Gather the coriander leaves and tender stems and roughly chop them.

Fresh coriander · 15 g

⏱ 30s

ResultRoughly chopped coriander

26 of 64

Add the chopped coriander to the tomato bowl.

Roughly chopped coriander · step 25

⏱ 10s

ResultTomato and lime salsa base and roughly chopped coriander

27 of 64

Tip in the finely chopped jalapeño.

Finely chopped jalapeño · step 19

⏱ 10s

ResultTomato mixture

28 of 64

Season the salsa with salt and stir everything together, then set aside for the flavours to meld.

Salt · 0.25 tsp

⏱ 10s

ResultFresh tomato salsaused in step 61

29 of 64

Cut each avocado in half lengthways, running the knife around the stone, then twist the halves apart.

Avocado · 2 piece

⏱ 20s

ResultHalved avocados

30 of 64

Scoop out the stone from each avocado half with a spoon and discard it.

Halved avocados · step 29

⏱ 15s

ResultPitted avocado halves

31 of 64

Scoop the avocado flesh from the skins directly into a medium bowl.

Pitted avocado halves · step 30

⏱ 20s

ResultAvocado flesh

32 of 64

Squeeze the juice of the lime over the avocado.

Lime · 1 piece

⏱ 20s

ResultAvocado flesh and lime

33 of 64

Sprinkle in the salt.

Salt · 0.25 tsp

⏱ 10s

ResultAvocado flesh and lime and salt

34 of 64

Mash the avocado with a fork, working it until mostly smooth but still with some texture.

⏱ 30s

ResultChunky guacamoleused in step 60

35 of 64

Pour the vegetable oil into a large frying pan.

Vegetable oil · 2 tbsp

⏱ 5s

ResultVegetable oil

36 of 64

Set the pan over medium heat and warm the oil until it shimmers.

⏱ 1 min

ResultHeated Oil

37 of 64

Add the finely chopped onion to the hot oil.

Finely chopped white onion · step 12

⏱ 10s

ResultHeated oil and finely chopped white onion

38 of 64

Cook the onion, stirring frequently, for about 6 minutes until it is soft and translucent without taking on colour.

⏱ 6 min

ResultSoftened onion

39 of 64

Stir in the minced garlic.

Minced garlic · step 15

⏱ 10s

ResultSoftened onion and minced garlic

40 of 64

Cook, stirring constantly, for 1 minute until the garlic is fragrant and just beginning to turn golden.

⏱ 1 min

ResultFragrant onion and garlic

41 of 64

Add the ground cumin to the pan.

Ground cumin · 2 tsp

⏱ 5s

ResultFragrant onion and garlic and ground cumin

42 of 64

Add the smoked paprika.

Smoked paprika · 1 tsp

⏱ 5s

ResultFragrant onion and garlic mixture

43 of 64

Add the dried oregano.

Dried oregano · 1 tsp

⏱ 5s

ResultFragrant onion and garlic mixture

44 of 64

Stir the spices into the onion and cook for 1 minute, pressing everything together so the spices toast in the oil and become deeply fragrant.

⏱ 1 min

ResultSpiced onion base

45 of 64

Tip the drained cooked beans into the spiced onion base.

Tender cooked black beans · step 9

⏱ 10s

ResultTender cooked black beans and spiced onion base

46 of 64

Season the beans generously with salt.

Salt · 1.5 tsp

⏱ 10s

ResultTender cooked black beans and spiced onion base and salt

47 of 64

Add a pinch of ground black pepper.

Ground black pepper · 1 pinch

⏱ 10s

ResultTender cooked black bean mixture

48 of 64

Stir everything together well and cook over medium heat for 5 minutes, pressing some beans lightly against the side of the pan to create a mixture that is part whole, part crushed.

⏱ 5 min

ResultSeasoned spiced black beans

49 of 64

Pour in a ladleful of the reserved bean cooking liquid to loosen the mixture.

Tender cooked black beans · step 9

⏱ 10s

ResultSeasoned spiced black beans and bean cooking liquid

50 of 64

Simmer the beans gently, stirring occasionally, for 3 minutes until the liquid is mostly absorbed and the filling holds together in a loose, creamy mass.

⏱ 3 min

ResultCreamy spiced black bean fillingused in step 59

51 of 64

Lay the corn tortillas in a single layer across a baking tray.

Corn tortillas · 12 piece

⏱ 30s

ResultCorn tortillas

52 of 64

Preheat the oven

180°C

⏱ 10 min

53 of 64

Slide the baking tray into the oven using oven gloves.

⏱ 10s

ResultCorn tortillas

54 of 64

Warm the tortillas for 5 minutes until they are heated through and pliable.

⏱ 5 min

ResultWarm corn tortillas

55 of 64

Remove the baking tray from the oven using oven gloves and set it on the counter.

⏱ 10s

ResultWarm corn tortillasused in step 58

56 of 64

Halve the remaining lime and squeeze its juice into a small bowl ready for finishing.

Lime · 1 piece

⏱ 20s

ResultFresh lime juiceused in step 62

57 of 64

Roughly chop the remaining coriander leaves and tender stems.

Fresh coriander · 15 g

⏱ 30s

ResultRoughly chopped corianderused in step 64

58 of 64

Arrange the warm tortillas on a large serving platter.

Warm corn tortillas · step 55

⏱ 20s

ResultWarm corn tortillas

59 of 64

Spoon a generous amount of the black bean filling along the centre of each tortilla.

Creamy spiced black bean filling · step 50

⏱ 1 min

ResultCreamy spiced black bean filling and warm corn tortillas

60 of 64

Dollop the chunky guacamole over the beans on each tortilla.

Chunky guacamole · step 34

⏱ 45s

ResultChunky guacamole and creamy spiced black bean filling and warm corn tortillas

61 of 64

Spoon the fresh tomato salsa over the guacamole on each taco.

Fresh tomato salsa · step 28

⏱ 45s

ResultCreamy spiced black bean filling and fresh tomato salsa mixture

62 of 64

Drizzle the fresh lime juice over the filled tacos.

Fresh lime juice · step 56

⏱ 20s

ResultCreamy spiced black bean filling and fresh tomato salsa mixture

63 of 64

Crumble the queso fresco evenly over all the tacos.

Queso fresco · 100 g

⏱ 20s

ResultCreamy spiced black bean filling and fresh tomato salsa mixture

64 of 64

Scatter the roughly chopped coriander over the tacos and bring the platter straight to the table.

Roughly chopped coriander · step 57

⏱ 15s

ResultBlack Bean Tacos

Total Time9 hr 18 min

#	Product	Tool	Action
1	400 g		Tip the dried black beans into a large bowl.⏱ 10sResultDried black beans
2	1,000 ml		Pour cold water over the beans so they are covered by at least 5 cm, then leave them to soak overnight or for at least 8 hours.⏱ 20sResultDried black beans and water
3	—		Leave the beans to soak at room temperature for at least 8 hours or overnight.⏱ 8 hrResultSoaked black beans
4	Soaked black beansstep 3		Drain the soaked beans through a colander and rinse them briefly under cold running water.⏱ 15sResultSoaked black beansused in step 6
5	500 ml		Pour fresh cold water into a large saucepan.⏱ 10sResultWater
6	Soaked black beansstep 4		Tip the drained beans into the saucepan.⏱ 10sResultWater and soaked black beans
7	—		Bring the beans to a vigorous boil over high heat and cook hard for 10 minutes, then reduce the heat to a steady simmer and cook for a further 45 to 60 minutes until the beans are completely tender throughout.⏱ 10 minResultCooked black beans
8	—		Simmer the beans steadily, topping up with a splash of water if the level drops, until each bean yields completely when pressed between your fingers.⏱ 50 minResultTender cooked black beans
9	Tender cooked black beansstep 8		Drain the beans through a colander set over a bowl to catch the cooking liquid, then set both aside.⏱ 15sResultTender cooked black beansused in step 45
10	1 piece		Peel the white onion and discard the papery skin.⏱ 20sResultPeeled onion
11	Peeled onionstep 10		Cut the onion in half through the root, then finely chop both halves into small, even pieces.⏱ 45sResultFinely chopped white onion
12	Finely chopped white onionstep 11		Sweep the chopped onion into a small bowl and set aside.⏱ 10sResultFinely chopped white onionused in step 37
13	4 piece		Crush each garlic clove firmly with the flat of a chef's knife to loosen the skin, then peel it away.⏱ 30sResultPeeled garlic cloves
14	Peeled garlic clovesstep 13		Rock the knife over the peeled cloves, gathering them repeatedly, until they are reduced to a fine mince.⏱ 40sResultMinced garlic
15	Minced garlicstep 14		Scrape the minced garlic into a small bowl and set aside.⏱ 10sResultMinced garlicused in step 39
16	2 piece		Slice the stem end from each jalapeño and discard it.⏱ 15sResultTrimmed jalapeños
17	Trimmed jalapeñosstep 16		Halve each jalapeño lengthways and scrape out the seeds and white membrane with the tip of the knife.⏱ 20sResultDeseeded jalapeños
18	Deseeded jalapeñosstep 17		Finely chop the deseeded jalapeño halves into small pieces.⏱ 30sResultFinely chopped jalapeño
19	Finely chopped jalapeñostep 18		Tip the chopped jalapeño into a small bowl and set aside.⏱ 10sResultFinely chopped jalapeñoused in step 27
20	3 piece		Cut each plum tomato in half through its equator.⏱ 20sResultHalved plum tomatoes
21	Halved plum tomatoesstep 20		Squeeze the seeds and juice from each tomato half, then discard them.⏱ 20sResultDeseeded plum tomatoes
22	Deseeded plum tomatoesstep 21		Cut the deseeded tomato flesh into a small, neat dice.⏱ 40sResultFinely diced tomatoes
23	Finely diced tomatoesstep 22		Scrape the diced tomatoes into a medium bowl.⏱ 10sResultFinely diced tomatoes
24	1 piece		Halve the lime and squeeze its juice directly into the bowl with the tomatoes.⏱ 20sResultTomato and lime salsa base
25	15 g		Gather the coriander leaves and tender stems and roughly chop them.⏱ 30sResultRoughly chopped coriander
26	Roughly chopped corianderstep 25		Add the chopped coriander to the tomato bowl.⏱ 10sResultTomato and lime salsa base and roughly chopped coriander
27	Finely chopped jalapeñostep 19		Tip in the finely chopped jalapeño.⏱ 10sResultTomato mixture
28	0.25 tsp		Season the salsa with salt and stir everything together, then set aside for the flavours to meld.⏱ 10sResultFresh tomato salsaused in step 61
29	2 piece		Cut each avocado in half lengthways, running the knife around the stone, then twist the halves apart.⏱ 20sResultHalved avocados
30	Halved avocadosstep 29		Scoop out the stone from each avocado half with a spoon and discard it.⏱ 15sResultPitted avocado halves
31	Pitted avocado halvesstep 30		Scoop the avocado flesh from the skins directly into a medium bowl.⏱ 20sResultAvocado flesh
32	1 piece		Squeeze the juice of the lime over the avocado.⏱ 20sResultAvocado flesh and lime
33	0.25 tsp		Sprinkle in the salt.⏱ 10sResultAvocado flesh and lime and salt
34	—		Mash the avocado with a fork, working it until mostly smooth but still with some texture.⏱ 30sResultChunky guacamoleused in step 60
35	2 tbsp		Pour the vegetable oil into a large frying pan.⏱ 5sResultVegetable oil
36	—		Set the pan over medium heat and warm the oil until it shimmers.⏱ 1 minResultHeated Oil
37	Finely chopped white onionstep 12		Add the finely chopped onion to the hot oil.⏱ 10sResultHeated oil and finely chopped white onion
38	—		Cook the onion, stirring frequently, for about 6 minutes until it is soft and translucent without taking on colour.⏱ 6 minResultSoftened onion
39	Minced garlicstep 15		Stir in the minced garlic.⏱ 10sResultSoftened onion and minced garlic
40	—		Cook, stirring constantly, for 1 minute until the garlic is fragrant and just beginning to turn golden.⏱ 1 minResultFragrant onion and garlic
41	2 tsp		Add the ground cumin to the pan.⏱ 5sResultFragrant onion and garlic and ground cumin
42	1 tsp		Add the smoked paprika.⏱ 5sResultFragrant onion and garlic mixture
43	1 tsp		Add the dried oregano.⏱ 5sResultFragrant onion and garlic mixture
44	—		Stir the spices into the onion and cook for 1 minute, pressing everything together so the spices toast in the oil and become deeply fragrant.⏱ 1 minResultSpiced onion base
45	Tender cooked black beansstep 9		Tip the drained cooked beans into the spiced onion base.⏱ 10sResultTender cooked black beans and spiced onion base
46	1.5 tsp		Season the beans generously with salt.⏱ 10sResultTender cooked black beans and spiced onion base and salt
47	1 pinch		Add a pinch of ground black pepper.⏱ 10sResultTender cooked black bean mixture
48	—		Stir everything together well and cook over medium heat for 5 minutes, pressing some beans lightly against the side of the pan to create a mixture that is part whole, part crushed.⏱ 5 minResultSeasoned spiced black beans
49	Tender cooked black beansstep 9		Pour in a ladleful of the reserved bean cooking liquid to loosen the mixture.⏱ 10sResultSeasoned spiced black beans and bean cooking liquid
50	—		Simmer the beans gently, stirring occasionally, for 3 minutes until the liquid is mostly absorbed and the filling holds together in a loose, creamy mass.⏱ 3 minResultCreamy spiced black bean fillingused in step 59
51	12 piece		Lay the corn tortillas in a single layer across a baking tray.⏱ 30sResultCorn tortillas
52	—	180°C	Preheat the oven⏱ 10 min
53	—		Slide the baking tray into the oven using oven gloves.⏱ 10sResultCorn tortillas
54	—		Warm the tortillas for 5 minutes until they are heated through and pliable.⏱ 5 minResultWarm corn tortillas
55	—		Remove the baking tray from the oven using oven gloves and set it on the counter.⏱ 10sResultWarm corn tortillasused in step 58
56	1 piece		Halve the remaining lime and squeeze its juice into a small bowl ready for finishing.⏱ 20sResultFresh lime juiceused in step 62
57	15 g		Roughly chop the remaining coriander leaves and tender stems.⏱ 30sResultRoughly chopped corianderused in step 64
58	Warm corn tortillasstep 55		Arrange the warm tortillas on a large serving platter.⏱ 20sResultWarm corn tortillas
59	Creamy spiced black bean fillingstep 50		Spoon a generous amount of the black bean filling along the centre of each tortilla.⏱ 1 minResultCreamy spiced black bean filling and warm corn tortillas
60	Chunky guacamolestep 34		Dollop the chunky guacamole over the beans on each tortilla.⏱ 45sResultChunky guacamole and creamy spiced black bean filling and warm corn tortillas
61	Fresh tomato salsastep 28		Spoon the fresh tomato salsa over the guacamole on each taco.⏱ 45sResultCreamy spiced black bean filling and fresh tomato salsa mixture
62	Fresh lime juicestep 56		Drizzle the fresh lime juice over the filled tacos.⏱ 20sResultCreamy spiced black bean filling and fresh tomato salsa mixture
63	100 g		Crumble the queso fresco evenly over all the tacos.⏱ 20sResultCreamy spiced black bean filling and fresh tomato salsa mixture
64	Roughly chopped corianderstep 57		Scatter the roughly chopped coriander over the tacos and bring the platter straight to the table.⏱ 15sResultBlack Bean Tacos
Total Time			9 hr 18 min

Nutrition

per serving

Estimated · pre-cooking · 96% ingredients covered

Nutrient	Per serving
	917kcal
	41g
	26g
	6g
	139g
	9g
	29g
	1,302mg

Ingredients0/17

Tools0/16

Recipe

Black Bean Tacos

Black bean tacos with jalapeño and cumin, seasoned with oregano and fresh coriander. Serves 4.

What you’ll doYou will soak dried beans overnight, then simmer them until tender. While they cook, prepare a tomato salsa, guacamole, and minced aromatics. Once the beans are soft, fry the onion, garlic and spices, then fold in the beans with cooking liquid to make a creamy filling. Warm the tortillas, assemble each with bean filling, guacamole, salsa, lime juice, queso fresco and coriander, then serve.

Serves4

Total9 hr 18 min

LevelMedium

Ingredients

Dried black beans400 g
Water1,500 ml
White onion1 piece
Garlic4 piece
Jalapeño chilli2 piece
Plum tomatoes3 piece
Lime3 piece
Fresh coriander30 g
Salt2 tsp
Avocado2 piece
Vegetable oil2 tbsp
Ground cumin2 tsp
Smoked paprika1 tsp
Dried oregano1 tsp
Ground black pepper1 pinch
Corn tortillas12 piece
Queso fresco100 g

Tools

SpoonLarge saucepanLarge serving platterWhite onion bowl (small bowl)Garlic bowl (small bowl)Jalapeño bowl (small bowl)Lime juice bowl (small bowl)OvenLarge frying panChef's knifeTomato salsa bowl (medium bowl)Chunky guacamole bowl (medium bowl)Large bowlCitrus juicerWooden spoonBaking trayColanderPeelerForkChopping board

Method

Tip the dried black beans into a large bowl.

10sLarge bowlDried black beans · 400 g

Pour cold water over the beans so they are covered by at least 5 cm, then leave them to soak overnight or for at least 8 hours.

20sLarge bowlWater · 1,000 ml

Leave the beans to soak at room temperature for at least 8 hours or overnight.

8 hrLarge bowl

Drain the soaked beans through a colander and rinse them briefly under cold running water.

Result · Soaked black beans · used in step 6

15sColanderSoaked black beans · step 3

Pour fresh cold water into a large saucepan.

10sLarge saucepanWater · 500 ml

Tip the drained beans into the saucepan.

10sLarge saucepanSoaked black beans · step 4

10 minLarge saucepan

Simmer the beans steadily, topping up with a splash of water if the level drops, until each bean yields completely when pressed between your fingers.

50 minLarge saucepan

Drain the beans through a colander set over a bowl to catch the cooking liquid, then set both aside.

Result · Tender cooked black beans · used in step 45

15sColanderTender cooked black beans · step 8

Peel the white onion and discard the papery skin.

20sChopping board, PeelerWhite onion · 1 piece

Cut the onion in half through the root, then finely chop both halves into small, even pieces.

45sChopping board, Chefs knifePeeled onion · step 10

Sweep the chopped onion into a small bowl and set aside.

Result · Finely chopped white onion · used in step 37

10sWhite onion bowl (small bowl)Finely chopped white onion · step 11

Crush each garlic clove firmly with the flat of a chef's knife to loosen the skin, then peel it away.

30sChopping board, PeelerGarlic · 4 piece

Rock the knife over the peeled cloves, gathering them repeatedly, until they are reduced to a fine mince.

40sChopping board, Chefs knifePeeled garlic cloves · step 13

Scrape the minced garlic into a small bowl and set aside.

Result · Minced garlic · used in step 39

10sGarlic bowl (small bowl)Minced garlic · step 14

Slice the stem end from each jalapeño and discard it.

15sChopping board, Chefs knifeJalapeño chilli · 2 piece

Halve each jalapeño lengthways and scrape out the seeds and white membrane with the tip of the knife.

20sChopping board, Chefs knifeTrimmed jalapeños · step 16

Finely chop the deseeded jalapeño halves into small pieces.

30sChopping board, Chefs knifeDeseeded jalapeños · step 17

Tip the chopped jalapeño into a small bowl and set aside.

Result · Finely chopped jalapeño · used in step 27

10sJalapeño bowl (small bowl)Finely chopped jalapeño · step 18

Cut each plum tomato in half through its equator.

20sChopping board, Chefs knifePlum tomatoes · 3 piece

Squeeze the seeds and juice from each tomato half, then discard them.

20sChopping board, Chefs knifeHalved plum tomatoes · step 20

Cut the deseeded tomato flesh into a small, neat dice.

40sChopping board, Chefs knifeDeseeded plum tomatoes · step 21

Scrape the diced tomatoes into a medium bowl.

10sTomato salsa bowl (medium bowl)Finely diced tomatoes · step 22

Halve the lime and squeeze its juice directly into the bowl with the tomatoes.

20sTomato salsa bowl (medium bowl), Citrus juicerLime · 1 piece

Gather the coriander leaves and tender stems and roughly chop them.

30sChopping board, Chefs knifeFresh coriander · 15 g

Add the chopped coriander to the tomato bowl.

10sTomato salsa bowl (medium bowl)Roughly chopped coriander · step 25

Tip in the finely chopped jalapeño.

10sTomato salsa bowl (medium bowl)Finely chopped jalapeño · step 19

Season the salsa with salt and stir everything together, then set aside for the flavours to meld.

Result · Fresh tomato salsa · used in step 61

10sTomato salsa bowl (medium bowl)Salt · 0.25 tsp

Cut each avocado in half lengthways, running the knife around the stone, then twist the halves apart.

20sChopping board, Chefs knifeAvocado · 2 piece

Scoop out the stone from each avocado half with a spoon and discard it.

15sChopping boardHalved avocados · step 29

Scoop the avocado flesh from the skins directly into a medium bowl.

20sChunky guacamole bowl (medium bowl), SpoonPitted avocado halves · step 30

Squeeze the juice of the lime over the avocado.

20sChunky guacamole bowl (medium bowl), Citrus juicerLime · 1 piece

Sprinkle in the salt.

10sChunky guacamole bowl (medium bowl)Salt · 0.25 tsp

Mash the avocado with a fork, working it until mostly smooth but still with some texture.

Result · Chunky guacamole · used in step 60

30sChunky guacamole bowl (medium bowl), Fork

Pour the vegetable oil into a large frying pan.

5sLarge frying panVegetable oil · 2 tbsp

Set the pan over medium heat and warm the oil until it shimmers.

1 minLarge frying pan

Add the finely chopped onion to the hot oil.

10sLarge frying panFinely chopped white onion · step 12

Cook the onion, stirring frequently, for about 6 minutes until it is soft and translucent without taking on colour.

6 minLarge frying pan, Wooden spoon

Stir in the minced garlic.

10sLarge frying panMinced garlic · step 15

Cook, stirring constantly, for 1 minute until the garlic is fragrant and just beginning to turn golden.

1 minLarge frying pan, Wooden spoon

Add the ground cumin to the pan.

5sLarge frying panGround cumin · 2 tsp

Add the smoked paprika.

5sLarge frying panSmoked paprika · 1 tsp

Add the dried oregano.

5sLarge frying panDried oregano · 1 tsp

Stir the spices into the onion and cook for 1 minute, pressing everything together so the spices toast in the oil and become deeply fragrant.

1 minLarge frying pan, Wooden spoon

Tip the drained cooked beans into the spiced onion base.

10sLarge frying panTender cooked black beans · step 9

Season the beans generously with salt.

10sLarge frying panSalt · 1.5 tsp

Add a pinch of ground black pepper.

10sLarge frying panGround black pepper · 1 pinch

Stir everything together well and cook over medium heat for 5 minutes, pressing some beans lightly against the side of the pan to create a mixture that is part whole, part crushed.

5 minLarge frying pan, Wooden spoon

Pour in a ladleful of the reserved bean cooking liquid to loosen the mixture.

10sLarge frying panTender cooked black beans · step 9

Simmer the beans gently, stirring occasionally, for 3 minutes until the liquid is mostly absorbed and the filling holds together in a loose, creamy mass.

Result · Creamy spiced black bean filling · used in step 59

3 minLarge frying pan

Lay the corn tortillas in a single layer across a baking tray.

30sBaking trayCorn tortillas · 12 piece

Preheat the oven

180°C10 minOven

Slide the baking tray into the oven using oven gloves.

10sBaking tray, Oven

Warm the tortillas for 5 minutes until they are heated through and pliable.

5 minBaking tray

Remove the baking tray from the oven using oven gloves and set it on the counter.

Result · Warm corn tortillas · used in step 58

10sBaking tray, Oven

Halve the remaining lime and squeeze its juice into a small bowl ready for finishing.

Result · Fresh lime juice · used in step 62

20sLime juice bowl (small bowl), Citrus juicerLime · 1 piece

Roughly chop the remaining coriander leaves and tender stems.

Result · Roughly chopped coriander · used in step 64

30sChopping board, Chefs knifeFresh coriander · 15 g

Arrange the warm tortillas on a large serving platter.

20sLarge serving platterWarm corn tortillas · step 55

Spoon a generous amount of the black bean filling along the centre of each tortilla.

1 minLarge serving platter, SpoonCreamy spiced black bean filling · step 50

Dollop the chunky guacamole over the beans on each tortilla.

45sLarge serving platter, SpoonChunky guacamole · step 34

Spoon the fresh tomato salsa over the guacamole on each taco.

45sLarge serving platter, SpoonFresh tomato salsa · step 28

Drizzle the fresh lime juice over the filled tacos.

20sLarge serving platter, SpoonFresh lime juice · step 56

Crumble the queso fresco evenly over all the tacos.

20sLarge serving platterQueso fresco · 100 g

Scatter the roughly chopped coriander over the tacos and bring the platter straight to the table.

Result · Black Bean Tacos

15sLarge serving platterRoughly chopped coriander · step 57

Printed 28 September 2026