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Simple Black Bean Tacos with Peach Avocado Salsa

Christina Bedetta Willett
These flavorful tacos feature beans that are sautéed with onion and spices to infuse lots of flavor, then served with salsa and guacamole for the ultimate simple-yet-satisfying combo. The salsa is one of my personal favorite ways to use in-season peaches, and I promise it does not disappoint!
5 from 1 vote
Print Recipe
Course Main Course, Snack
Servings 4

Ingredients
  

Tacos:

  • 2 tbsp olive or avocado oil
  • 1 small white onion diced
  • 1 1/2 cups cooked black beans may be from a 15 oz. can, drained and rinsed
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbsp tomato paste
  • 8 taco-sized corn or flour tortillas
  • Guacamole for serving

Peach Avocado Salsa:

  • 2-3 ripe peaches diced (nectarines work well too!)
  • 1 red bell pepper seeded and diced
  • 1 ripe avocado diced
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime about 2 tbsp
  • 1/2-1 jalapeno pepper seeded and minced, to taste
  • 1/2 tsp salt or to taste

Instructions
 

  • Heat the oil in a medium skillet over medium heat. Add the onion and cook for 5-7 minutes, until fragrant and starting to soften. Add the black beans, then sprinkle on the cumin, chili powder, garlic powder, and salt. Add the tomato paste and 2-3 tablespoons of water (alternatively, 4-5 tablespoons tomato purée also works), stir everything together, and cook for a few more minutes, until fragrant and the liquid is absorbed.
  • Meanwhile for the salsa, combine all ingredients in a bowl and toss together until evenly combined. Chill in the refrigerator until ready to serve.
  • Heat tortillas in a pan over medium-low heat, about 30 seconds per side, to warm.
  • Build tacos by layering the beans, salsa, and any more of your desired toppings in the warmed tortillas. Serve with more guacamole on the side.
Keyword beans, black beans, peach salsa, tacos