Description
Taco night just got a whole lot easier! These easy mashed black beans are my favorite plant-based shortcut when I need a quick, flavor-packed dinner using simple pantry staples. They come together in one skillet with canned black beans, onions, garlic and a few dried spices for a protein and fiber-filled filling that works beautifully for tacos, burritos and other Mexican dishes. The best part is you do not need any fancy tools or complicated prep. Just grab a skillet and a potato masher and dinner is practically done!
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 red onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground black pepper
- 3 large cloves garlic, peeled and minced
- 1 (15-ounce) can black beans, drained and rinsed
Instructions
- Heat a 12-inch cast iron skillet over medium heat. Add the avocado oil.
- Add the diced red onion along with the salt, cumin, chili powder, and black pepper. Saute for about 5 minutes, gradually lowering the heat as the onions cook down. Stir frequently to prevent burning.
- Reduce the heat to low, add the minced garlic, and saute for another 3 minutes, stirring often.
- Add the drained and rinsed black beans. Using a potato masher, mash the beans until they reach your desired consistency, slightly creamy and slightly chunky.
- Serve immediately in tacos. Finish with a squeeze of fresh lime juice and your favorite toppings, such as sour cream, cilantro, raw red onion, avocado, and jalapeño slices. These mashed black beans also pair well with rice bowls.
Notes
I use avocado oil instead of olive oil because I like the buttery flavor, but either one works perfectly.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican