Quickie Black Bean Tacos

Quickie Black Bean Tacos

The rich, saucy filling for these tacos gets its velvety texture from prepared corn and poblano chowder. We’ve kept the add-ins pared down for recipe-prep ease, but you can always pile on favorite extras, such as sour cream, green onions, prepared salsa, and hot sauce.

  • 8Servings


  • 1 1/2 cups prepared corn and poblano chowder
  • 1/2 cup sun-dried tomatoes (not in oil), cut into 1/4-inch-thick slices
  • 1 15.5-oz can no-salt-added black beans, rinsed and drained
  • 1 small avocado, sliced
  • 1 Tbs. lime juice
  • 8 6-inch corn tortillas, warmed
  • 1 cup crumbled queso fresco
  • 1/2 cup thinly sliced red cabbage
  • 1 cup lime wedges, for serving


Bring chowder and sun-dried tomatoes to a boil in medium saucepan over medium-high heat; simmer 2 minutes. Stir in beans, reduce heat to medium-low, and simmer 5 to 8 minutes, or until slightly thickened.

Toss avocado with lime juice in small bowl.

Fill each tortilla with 1⁄3 cup bean mixture and 2 Tbs. queso fresco; top with red cabbage and avocado slices. Serve with lime wedges.

Nutrition Information

  • Calories: 246
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 11 mg
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 9 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 500 mg
  • Sugar Content: 4 g