Black bean tacos with sweet pepper salsa

Dive into these delicious Black Bean Tacos with a fresh sweet pepper salsa! Bursting with sweet and earthy flavors, they're perfect for anyone who loves vibrant, milder dishes. Ideal for a cozy dinner or a gathering with friends, these tacos are sure to impress!

Halloween, the day everyone seems to love but I just don't, is finally here. Sound the trumpets?... I'm pretty sure G's plans for tonight are to study. My plans are slightly more adventurous, consisting of a Buffy the Vampire Slayer Marathon, a tray of nachos, and margaritas. Oh yeah, and these black bean tacos with sweet pepper Colombian salsa, because they're so good that I've eaten them three times this week already, and it's only Friday.

Their preparation is as easy as making a big batch of salsa, opening a can of beans, smearing a spread, and toasting some corn tortillas, and all that takes less than 30 minutes. The salsa is very slightly adapted from this zesty mini bell-pepper salad from Natasha's Kitchen, in that I substituted some herbs for others and upped the tanginess ante just a bit. You can feel free to use a melange of regular, colourful bell peppers for this, and add or omit tomatoes if you have them on hand. I used some home-cooked, formerly dry beans for this, but only because I had them in the fridge. I've made these with both smooth garlic hummus and pumpkin puree, and both were delicious, though I preferred the neutrality of the hummus.

These Black bean tacos with sweet pepper salsa are a bright, sweet and earthy combination, and not at all spicy. If you're looking for something more piquant, serve them with your favourite hot sauce, or add some jalapenos to the bell pepper salsa. But honestly, they're perfect just the way they are.

Sometimes, I love to fill them with these slow cooker black beans. That means the crockpot does all the work, while I enjoy the yummy results.

Recipe

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Black bean tacos with sweet pepper salsa

Ksenia Prints

These Black bean tacos with sweet pepper salsa are a bright, sweet and earthy combination, and not at all spicy. You can serve them with your favourite hot sauce or add jalapenos into the salsa mix, but honestly, they're perfect just the way they are.

5 from 2 votes

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Prep Time 40 minutes mins

Total Time 40 minutes mins

Course Tacos

Cuisine Mexican cuisine

Servings 2

Calories 431 kcal

Ingredients

  

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• 1 lb sweet multi-colored mini bell peppers or regular-sized bell peppers, thinly sliced
• ½ onion thinly sliced
• ¼ cup fresh cilantro chopped
• 4 tablespoon white wine vinegar
• 3 tablespoon olive oil
• 2 garlic cloves chopped
• ½ teaspoon salt or more, to taste
• Pinch black pepper
• 1 can black beans drained and rinsed
• Hummus to taste
• corn tortillas toasted

Instructions

 

• Combine peppers, onion, cilantro, vinegar, olive oil and garlic cloves in a medium-sized bowl. Season with salt and pepper, and let rest for at least 30 minutes or up to a few days for flavours to meld (this step can be done ahead and kept in the fridge for up to a week).
• When serving, toast some corn tortillas. Smear a thin layer of hummus on each tortilla (if using pumpkin puree, season your puree with salt, pepper, paprika and the juice of ¼ of a lemon). Top with black beans and sweet pepper salsa. If desired, sprinkle some queso fresco (I didn't) and pumpkin seeds. Serve immediately with your favourite hot sauce.

Nutrition

Calories: 431kcalCarbohydrates: 47gProtein: 14gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 597mgPotassium: 997mgFiber: 16gSugar: 11gVitamin A: 7244IUVitamin C: 294mgCalcium: 65mgIron: 4mg

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