Crunchy Black Bean Tacos with Cilantro Rice + Pico

These tacos are hands-down one of my favorite meal prep items. They’re incredible fresh out of the pan, but they also keep beautifully in the fridge, making them perfect for weekday lunches or quick dinners.

This combo, black bean tacos, cilantro lime rice, and fresh pico de gallo, is a must-try. It’s incredibly versatile, too: swap the black beans for lentils, sweet potato, cauliflower, or even jackfruit. The possibilities are endless! And honestly, who doesn’t love a good cilantro lime rice + pico combo?

Tip for Meal Prep: After cooking, I like to lay the tacos on a sheet pan lined with paper towels to soak up any excess oil. If you’re storing them, add paper towels to the container to keep the tortillas from getting soggy and help maintain that satisfying crunch.

Ingredients:

tacos:

• Soft corn taco tortilla shells

• 2 cans black beans

• 1 diced red pepper

• 1 diced medium onion

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp chili powder

• salt/pepper

cilantro rice:

• 1 cup rice

• Half a lime ( juice + zest )

• Salt/pepper

• 1 tsp garlic powder

• 2 bay leaves

• ½ cup finely chopped cilantro

pico: 

• 1 diced sweet pepper

• ½ diced red onion

• 1 lb diced tomatoes (3-4 medium sized)

• Salt/pepper

• ½ cup finely chopped cilantro

• half a lime juice + zest (2 tablespoons)

Steps:

tacos:

• Finely dice the red pepper and onion. Heat a pan over medium heat and sauté with a small amount of oil for 10–15 minutes, until soft and lightly caramelized.

• Drain the black beans and add them to a large bowl. Lightly mash, leaving some beans whole for texture.

• Add the sautéed red pepper and onion to the beans along with paprika, garlic powder, cumin, chili powder, salt, and pepper. Mix until fully combined.

• Heat a thin layer of oil in a skillet over medium heat. Place a tortilla in the pan and warm for 10–15 seconds.

• Spoon the bean mixture onto one half of the tortilla, fold it over, and cook until golden and crispy. Flip and repeat on the other side.

• Continue until all tortillas and filling are used.

   

cilantro rice: 

• Add rice, 1½ cups water, and bay leaves to a pot. Bring to a boil over high heat.

• Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and the water is absorbed.

• Remove from heat, discard bay leaves, and fluff rice with a fork.

• Stir in garlic powder, cilantro, lime juice and zest, and salt and pepper. Taste and adjust seasoning as needed. 

pico:

• Dice tomato, red pepper, onion, and cilantro.

• Add lime juice and zest, season with salt and pepper, and mix to combine.

Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram <3