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–+ servings
Black bean tacos served simply on a tray with fresh toppings and crunchy taco shells.

Easy Black Bean Tacos with Feta and Greek Yogurt

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 large onion finely chopped
  • 1 small red bell pepper diced small
  • 3 cloves garlic grated/pressed
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika or sub all spices with 3 teaspoons taco seasoning
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 cans black beans 15 oz / 400 g each can or 3 cups / 460 g cooked beans - sub pinto or kidney beans
  • ½ cup vegetable broth or water
  • ½ teaspoon salt or more to taste + black pepper

For serving

  • Cook the veggies: Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1 large onion (chopped) and 1 small red bell pepper. Cook for 5–7 minutes, stirring often, until soft and lightly golden.
    Step 1 Beans onions and red bell pepper cooking together in olive oil in a wide skillet.
  • Add garlic and spices: Add 3 cloves garlic (grated), 2 tablespoons tomato paste, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, and 1 teaspoon ground cumin.
    Stir for about 1 minute so everything smells good and coats the veggies.
    Step 2 Tomato paste and spices stirred into softened vegetables in a skillet.
  • Add beans and simmer: Add the 2 cans black beans (rinsed), ½ cup vegetable broth, ½ teaspoon salt, and pepper. Stir well. Let it gently cook for 5–8 minutes.
    Use a spoon to mash some beans to make it creamy. Taste and add salt or pepper if needed. Add a little more liquid if it looks too dry.
    Step 3 Black beans simmering and lightly mashed in a skillet with thick savory sauce.
  • Warm and assemble: Spoon the beans into warm tortillas or taco shells and add toppings like feta, Greek yogurt, lime juice, cilantro, or anything you like.
    Step 4 Assembled tacos with black bean filling feta Greek yogurt and lime ready to eat.
Substitutions
  • Extra virgin olive oil → Avocado oil or any mild cooking oil
  • Black beans → Pinto beans or kidney beans
  • Onion → Yellow onion, white onion, or shallots
  • Garlic → Fresh grated garlic or a pinch of garlic powder
  • Red bell pepper → Zucchini, poblano pepper, or skip it
  • Smoked paprika → Sweet paprika or chili powder
  • Ground coriander → Taco seasoning or a squeeze of lime at the end
  • Ground cumin → Taco seasoning (use instead of all spices)
  • Tomato paste → Crushed tomatoes, cooked a little longer to thicken
  • Vegetable broth or water → Either one works—use what you have
  • Taco shells or tortillas → Crunchy shells or soft corn tortillas
  • Feta or cotija cheese → Goat cheese
  • Greek yogurt → Sour cream, low-fat Greek yogurt, or Skyr
  • Lime → Lemon
  • Optional toppings → Pickled red onions, slaw, roasted sweet potatoes, guacamole, pico de gallo, or chipotle sauce
 
Tips
  • Go slow with the veggies – Soft onions and peppers = sweeter, better flavor.
  • Toast the spices briefly – One quick minute wakes them up without burning.
  • Rinse the beans – Less salt, cleaner taste.
  • Mash a few beans – Makes the filling creamy and scoopable.
  • Add liquid little by little – You want creamy, not soupy.
  • Warm tortillas first – They fold easier and don’t crack.
  • Fill shells last – Keeps tacos crunchy.
  • Taste before salting – Cheese adds salt on its own.
  • Don’t overload toppings – Simple toppings let the beans shine.
  • Storage – Airtight container in the fridge for up to 4 days, or freeze it for up to 3 months, keeping tortillas and toppings separate.
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