Black Bean Tacos

Overhead photo of black bean tacos on a plate for Lunch Lady Magazine

When creative lady and Mama, Patti Andrews, gave us this recipe for black bean tacos, she said:

“I’ve been waiting for the kids to get sick of this meal but it is always devoured, silence befalling the table. A quiet interrupted only by the occasional jalapeño eating competition. Cue squeals, watering eyes and calls for a glass of milk.”

Sounds good to us!

Bonus, this recipe is gluten free and vegetarian. 


Black Bean Tacos Ingredients

Feeds a family of four, or three adults.

  • 2 garlic cloves, diced
  • 1 tbsp extra-virgin olive oil
  • 1 carrot, grated
  • 1 red capsicum, diced
  • 1 zucchini, grated
  • 1 tsp of each ground cumin, ground coriander, smoked paprika
  • 2 tins of tomatoes, diced
  • 2 tins of black beans, drained
  • 20 soft gluten-free tortillas

To serve:

  • 2 cobs of corn, grilled
  • 2 avocados, diced
  • 1 lime, quartered
  • jalapeños
  • 1/4 cabbage, thinly sliced
  • 1/2 cup plain yoghurt
  • cheese, grated


  1.  Over a medium heat, sauté garlic, carrot, capsicum and zucchini, along with the spices, in olive oil, until soft. This will take 10-15 minutes.
  2.  Add tomatoes and black beans, and simmer for 30 minutes with the lid on.
  3.  Remove the lid and continue to simmer until it reaches a nice, chunky consistency. This will take a further 20-30 minutes.
  4.  Warm your tortillas in a sandwich press or in a dry frying pan for 12 seconds. Wrap in a tea towel to keep warm.
  5.  Serve with avocado, grilled corn, cabbage, plain yoghurt, grated cheese and jalapeños.


Black Bean Tacos recipe and photos by Patti Andrews for Lunch Lady Magazine Issue 29.