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Black Bean Tacos (Soft) with Chili Cumin Sauce

black bean tacos

I have been making black bean tacos ever since I fell in love with cooking which was many many moons ago. I was on a vegetarian kick and I got a hold of this book that has vegetarian recipes from around the world. This black bean taco recipe apparently comes from Guatemala. Although black beans are an important part of the Guatemalan diet, I have no way of verifying this. Googling Black Beans from Guatemala did not convince me. But what I can tell you, is that I have served this meal countless times for guests, and I have always gotten rave reviews. Definitely one of the keys to this recipe's success is the chili cumin sauce.

Thanks little Buddy for the cumin sauce!

You can really do some different variations with the condiments too. Salsa, Guacamole, Sour Cream, shredded Cabbage all go fantastic with this recipe as traditional condiments for tacos. But you can also add alfalfa sprouts, onion sprouts, radishes, olives, jicama to mention a few. I see a lot of black bean taco recipes with corn. I have never added them to mine. For me it is a bit of overkill and I am not a huge fan of canned corn. But what ever you do, do not forget the chili cumin sauce!

What kind of Beans and How should you cook them?

You can do this two ways. You can score yourself some canned black beans of you can make them from scratch with dried beans. Both come out really good. I haven't noticed any taste difference myself. I guess it is just a matter of how healthy, how natural, and if you do not want any preservatives in your meal. Whichever one you choose, they are going to be delicious! A key is to really make sure you cook those beans long enough. Cook them for hours if you can! I usually add water a couple of times. This also allows you the time to prepare the condiments, the tacos, and that Chili Cumin Sauce.

Ratings 4 from 1 votes
Cooking Method
Courses ,
Difficulty Intermediate
Prep Time: 1 hr Cook Time: 3 hrs Total Time: 4 hrs
Best Season

A vegetarian meal that everyone will love. So many different tastes with your choice of condiments. Alfalfa Sprouts, Tomatoes, Bell peppers, Jalapeños, Olives, Radishes, Sour Cream, Cheese, Guacamole.

Here is my Guacamole recipe


    Ingredients for the Chili Cumin Sauce
  • 2 tablespoons Red Wine Vinegar
  • 1 clove garlic pressed
  • 1 teaspoon Chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup Salad Oil (rapsöl)
  • Ingredients for the Black Beans
  • 1 Brown Onion chopped
  • 3 cloves Chopped Garlic
  • 1 Pepperoncini (or other mild chili pepper)
  • 2 tablespoons Canola or Raps Oil
  • Tortillas and Assorted Condiments
  • 12 Flour or Corn Tortillas
  • 1/4 cup Canola or Raps Oil
  • 2 cups Grated Cheese (Gruyère, Monterey Jack, Cheddar, Gouda)
  • 2 cups Alfalfa Sprouts (or shredded Cabbage or Lettuce)
  • 2 cups Sour Cream
  • 2 cups Guacamole
  • 2 cups Chopped Tomatoes
  • 1 cup Chopped Bell Peppers
    How to make Black Bean Tacos with Chili Cumin Sauce
  1. Cooking the Black Beans

    Heat some oil in a large pan. Add the onions and garlic and sauté them until glassy. 

    Add any chilis, peperoncinis, and bellpeppers to the pan.

    Season with a teaspoon of dried cumin and let cook for a few minutes.

    Squeeze the juice of a whole lime into the mixture.

    Now add the black beans and enough water to fully cover them. Bring to a boil and the let simmer covered.

    Add the salt and pepper.

    If you are using canned black beans then you should allow to simmer for one hour. If you are using dried black beans, the time tends to vary. What is important is that you cook them enough so they are nice and soft. As a benchmark, plan for 3 hours. Add water as you simmer along. Dont forget to rinse the beans first. 

    When they are done, there shouldn't be any water left. 

    Add the fresh cilantro and they are ready!

  2. Making the Chili Cumin Saucechili cumin sauce

    Combine the Red Wine Vinegar, the minced garlic, chili powder, cumin, salt, and pepper into a small bowl.

    Slowly pour in the Salad Oil continually stirring as you do.

    Its ready!

  3. Serving Instructions

    Warm the tortillas in a microwave oven. I do this by wrapping them in paper towels, then getting the paper towels wet (on one side). Then cooking for a minute in the microwave.

    Prepare all the condiments on one or two plates - lettuce, alfalfa sprouts, bell peppers, radishes, etc. The guacamole, sour cream, and cheese should all have separate bowls. The chili cumin sauce should be served in a small bowl with a small spoon, so you gets can spoon onto the top of their tacos. It is important that your guests can easily make their own tacos! Taco Night is always fun!

Keywords: Black Bean Tacos, Black Beans, Cumin