Fresh and Zesty Recipes

Stuffed Black Bean Tacos

Stuffed Black Bean Tacos


  • 1 package Azteca Soft & Tender Original Thins flour tortillas, taco size
  • 1/4 cup sour cream
  • 2 limes, juiced
  • 1 14.5 oz can black beans or chickpeas, drained and rinsed
  • ¼ cup corn
  • 1/2 cup pico de gallo
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • ¼ cup shredded cheese
  • Salt and pepper to taste
  • Olive oil
  • Guacamole (optional)




  1. In a small bowl, mix juice from 1 lime, sour cream, salt and pepper. Add 1 tsp of water at a time until the crema has reached a drizzling consistency. Set aside.
  2. Combine beans, salsa, and seasonings in a saucepan on medium-high heat for 6-8 minutes until all ingredients are warmed through. Stir occasionally.
  3. Lightly brush each side of tortillas with olive oil and lime juice; sprinkle with salt. Gently heat the tortillas on the grill or in a pan until they’re lightly toasted but still foldable. Allow tortillas to rest for 1-2 minutes before filling.
  4. Spoon in desired amounts of bean mixture, pico de gallo, corn, and cheese onto tortillas. Drizzle crema on top. Enjoy!