Black Bean Tacos with Cilantro Infused Tortillas

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  • 1 lb. dried black beans, soaked overnight
  • 1 qt vegetable stock
  • water
  • 2 bay leaves
  • 1/4 of a red onion
  • 3 cloves garlic, smashed
  • 1 jalapeno
  • 1 Tbsp. salt
  • 1 Tbsp. cumin
  • 1/2 Tbsp. coriander
  • Cilantro-infused tortillas, get the recipe here. Or you can use regular corn tortillas.


  1. Place black beans and the quart of vegetable stock in a large heavy bottomed pot. Add water until the beans are covered by 1 1/2 inches of liquid. Heat over high heat until boiling.
  2. Put the lid on and reduce heat to a low simmer and cook for 1 hour.
  3. At the end of the first hour add more water if needed to keep beans covered by at least 1 inch of liquid.
  4. Add in the onion, bay leaves, smashed garlic cloves, and spices.
  5. Pierce the jalapeno down both sides with a knife and add whole to the beans and other ingredients.
  6. Cook for an additional 45 minutes-1 hour or until beans are tender. Try not to stir too often during the cooking process so that you do not burst the skin on the beans.
  7. When the beans have completed cooking remove the bay leaves, onion, jalapeno and garlic cloves.
  8. We top our tacos with our homemade tomatillo salsa, pico de gallo, fresh cilantro, avocado, pickled peppers and poblano cashew cream
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