Jamie Oliver Black Bean Tacos

If you’re after something quick, healthy, and completely satisfying, look no further than these Jamie Oliver Black Bean Tacos. They’re smoky, creamy, and carry just the right amount of spice to wake up your taste buds. I whipped these up on a particularly hectic weeknight, and not only did they come together fast, they were a total crowd-pleaser. (inspired by Jamie Oliver)

Ingredients Needed

For the Black Bean Filling:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (7 ounce) can green salsa (salsa verde)
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• ½ teaspoon ground cumin

Optional Toppings:

• 6 taco shells
• 2 ounces shredded Mexican cheese blend
• 1 tomato, diced
• 1 avocado, sliced
• 1 cup shredded lettuce

How To Make Jamie Oliver Black Bean Tacos

Sauté the Onion:

Start by heating the olive oil in a medium pot over medium-low heat. Toss in your chopped onion and cook it gently for about 5 minutes. You’re looking for soft and translucent, not browned—this is all about sweetening the onion’s flavor.

Add the Beans and Spices:

Once your onions are ready, stir in the green salsa, garlic powder, chili powder, cumin, and black beans. The aroma that hits at this point is amazing—smoky, spicy, and savory all at once.

Simmer Until Thick:

Turn the heat down low and let it all simmer for 5 to 10 minutes. Stir it occasionally so it doesn’t stick to the bottom. The mixture should thicken up into a hearty, almost creamy consistency—perfect for spooning into taco shells.

Assemble and Serve:

Scoop generous spoonfuls of the black bean filling into your taco shells. Add shredded cheese while the filling is still warm so it melts slightly. Top with fresh tomato, avocado slices, and crunchy lettuce—or whatever toppings you like best.

Why I LWhy I Love This Recipe

I made these Jamie Oliver Black Bean Tacos on a Wednesday night after a long day, and wow—they were exactly what I needed. They’re so simple but deliver massive flavor, and the fact that they’re vegetarian (and could easily be vegan) is a big bonus. My family gobbled them up, and I already plan to make a double batch next time!

Recipe Tips

• Control the spice: If you’re sensitive to heat, go for a mild green salsa or swap in some diced tomatoes.
• Make it vegan: Skip the cheese or use a dairy-free alternative to keep it completely plant-based.
• Add more veggies: Sauté some bell peppers or zucchini with the onion for an extra nutrient boost.
• Swap the shells: Soft tortillas or even crunchy lettuce wraps work great if you’re out of taco shells.
• Batch cook: Double the filling and use leftovers for burrito bowls, quesadillas, or nachos.

How To Store This Jamie Oliver Black Bean Tacos

At Room Temperature

Once assembled, tacos should be eaten immediately to avoid sogginess. If you’re doing a taco night setup, keep the filling warm in a covered pot and let people build their own.

In the Fridge

Store the black bean filling in an airtight container for up to 3 days. Keep toppings and shells separate for best freshness.

In the Freezer

The bean filling freezes really well! Spoon into a freezer-safe container and freeze for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

• Stovetop: Warm in a non-stick skillet over medium heat, stirring often.
• Microwave: Heat on high for 1–2 minutes in a microwave-safe bowl, stirring halfway through.
• Oven: Spread the filling in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 10–15 minutes.

Nutrition Facts (per serving)

• Calories: 402
• Carbs: 44g
• Protein: 13g
• Fat: 21g
• Sugar: 4g
• Fibre: 13g
• Sodium: 778mg

Let’s Answer a Few Questions!

Can you use canned black beans for tacos?
Totally! Canned black beans are perfect here—just rinse and drain them before cooking.

What kind of cheese works best?
A Mexican cheese blend is spot-on, but you can also use cheddar, Monterey Jack, or Cotija for a bit of sharpness.

Can I make it vegan?
Yes! Just skip the cheese or sub in a vegan cheese. Everything else is already plant-based.

Is this recipe gluten-free?
It can be! Use gluten-free taco shells or corn tortillas, and you’re all set.

Can I meal prep this?
Absolutely. The filling holds up really well in the fridge or freezer and makes a great base for other meals.

Try More Recipes:

• Jamie Oliver Chorizo Carbonara
• Jamie Oliver Chicken Wellington
• Jamie Oliver Tomato Mascarpone Pasta