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Stuffed black bean tacos

Cook 20 min. | Servings 4

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1 package Azteca 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.
  4. Gently heat the tortillas on the grill or in a pan until they’re lightly toasted but still foldable.
  5. Allow tortillas to rest for 1-2 minutes before filling.
  6. Spoon in desired amounts of bean mixture, pico de gallo, corn, and cheese onto tortillas.
  7. Drizzle crema on top. Enjoy!

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