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Black Bean Chipotle Tacos with Fresh Salsa RecipeBlack Bean Chipotle Tacos with Fresh Salsa


Black Bean Chipotle Tacos with Fresh Salsa Recipe

Tacos don't need to be loaded with high-calorie, high-fat ingredients to taste good. In this recipe, protein and fiber-rich black beans are given a spicy kick with chipotle peppers. Hold the cheese, too. One bite of this fresh salsa and you won’t miss it. Packed with tomatoes, cucumber, and tangy lemon juice, it is full of disease-fighting antioxidants.

Nutrition Facts
Serving Size 1 taco
Amount Per Serving
% Daily Value*
Total Fat 1.3g
0%Saturated Fat 0.1g
Trans Fat 0g
Cholesterol 0mg
Sodium 153mg
Total Carbohydrate 24.6g
Dietary Fiber 5.8g
Sugars 1.5g
Protein 6.2g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 tacos

Preparation time: 20 minutes
Cooking time: 5 minutes



  • 2 Roma tomatoes, cored and chopped
  • ¼ cup chopped English cucumber
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • ¼ cup chopped fresh cilantro
  • 2 tbsp fresh lemon juice
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper


  • 1 (15 oz.) can no salt added black beans, rinsed and drained
  • ¼ cup vegetable stock
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 2 chipotle peppers in adobo, minced
  • 6 small corn or flour tortillas, warmed


  1. Combine all of the salsa ingredients in a small bowl. Set aside.
  2. Add the black beans and the vegetable stock to a deep skillet and turn to medium heat. Add the onions and garlic and cook for about 2 minutes. As it cooks, gently smash a few beans so that you have a combination of mashed and whole beans for your tacos. Add the chipotle peppers and continue to cook until the vegetable stock evaporates and you are left with a thick black bean filling, about 2 to 3 more minutes.
  3. Divide the black beans evenly among the 6 tortillas, about 1/3 cup per taco. Top each with about 2 to 3 tablespoons of salsa. Serve while the black beans are still warm.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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