Slow-Cooked Black Bean Tacos

Slow-Cooked Black Bean Tacos

During the summer, the last thing I want to do when I get home is cook dinner over a hot stove. Thankfully, I can come home to these easy-to-assemble tacos with a flavorful black bean filling.


  • One 16-ounce bag dried black beans
  • 2-3 bay leaves
  • 2 teaspoons cumin
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon turmeric
  • 1 cube chicken or vegetable bouillon
  • Cornstarch (optional)
  • Taco or Fajita sized flour tortillas
  • Toppings


Place the black beans in a slow-cooker, picking over them to ensure that they are clean and free of debris. Add the bay leaves, cumin, chili powder, onion powder, garlic powder, oregano, red pepper flakes, turmeric, and bouillon. Cover with just under two quarts of water, or until the beans are covered by roughly 2-3 inches of water. You may also use chicken or vegetable stock, if desired. Cook on low for 8-10 hours.

Once the filling is ready, you can spoon it into a tortilla and top it with your toppings of choice, just like any other taco filling. I like to top mine with this green tomato salsa verde, feta, sliced avocado, and hot sauce.

Note: On the first day, the bean filling for these tacos will be a little thin. You may add 2-3 tablespoons of cornstarch, blended with cold water, to thicken. After the first day, the filling will thicken to the consistency of refried beans. Makes 12-16 tacos.


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