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black bean taco filling

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4.8 from 11 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 20 minutes
  • Yield: 4 servings of 3 tacos each 1x



For the filling:

To serve:

  • 812 hard or soft taco shells***
  • shredded cheese****
  • guacamole or diced avocado
  • pico de gallo or diced tomatoes
  • salsa
  • shredded lettuce
  • cilantro


  1. Add the oil to a medium skillet set over medium heat. When the oil is hot, add the onion and cook until it begins to soften, ~2 minutes, stirring occasionally.
  2. Use a potato masher or the back of a fork to mash half the beans (~1 can’s worth). Add all the beans along with the corn, spices, salt, and salsa to the skillet, mixing well to ensure that everything is evenly distributed. Cover and let cook for 5 minutes.
  3. To serve, spoon desired amount of filling into hard or soft taco shells and top with toppings such as: cheese, pico de gallo, diced tomatoes, salsa, guacamole, avocado, shredded lettuce, cilantro, etc. Store any extra in a sealed container in the fridge for up to 5 days and reheat in the microwave before serving.


* You can replace this with 1/2 cup of diced bell pepper.

** The salsa is used mostly to add moisture. If you find the filling too dry for your liking based on the original recipe, add additional salsa.

*** If you need these to be gluten-free, make sure you use corn based taco shells and not wheat ones.

**** To make these vegan, use a non-dairy cheeze.

***** Nutritional info is for filling ONLY.

  • Prep Time: 15 mins
  • Cook Time: 5 mins