Low Sodium Black Bean Tacos

These Low Sodium Black Bean Tacos are a nutritious and flavorful twist on a Mexican-inspired classic, perfect for anyone looking to cut back on salt without sacrificing taste. Packed with protein-rich low-sodium black beans, sautéed onions, garlic, and vibrant red bell peppers, these tacos are seasoned with aromatic cumin, chili powder, and coriander for a perfectly balanced spice profile. Fresh lime juice adds a zesty kick, while toppings like creamy avocado, juicy cherry tomatoes, crisp romaine lettuce, and fragrant cilantro bring vibrant textures and color to every bite. Served on warm corn tortillas, this quick and easy recipe comes together in just 30 minutes, making it an ideal weeknight dinner or healthy lunch option. Gluten-free, vegetarian, and brimming with wholesome ingredients, these black bean tacos are as satisfying as they are heart-healthy.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cans (15 oz each) low-sodium black beans
• 1 tablespoon extra-virgin olive oil
• 1 piece small onion, finely chopped
• 2 pieces garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon ground coriander
• 1 piece lime, juiced
• 1 piece red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 8 pieces corn tortillas
• 1 piece avocado, sliced
• 0.5 cup fresh cilantro, chopped
• 1 cup romaine lettuce, shredded

Directions

Step 1

Drain and rinse the low-sodium black beans under cold water and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat.

Step 3

Add the chopped onion to the skillet and sauté for 3-4 minutes or until it becomes translucent.

Step 4

Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

Step 5

Stir in the ground cumin, chili powder, and ground coriander, and cook for 1 more minute to toast the spices.

Step 6

Add the diced red bell pepper to the skillet and cook for 3-4 minutes, until slightly softened.

Step 7

Stir in the rinsed black beans, cooking for 2-3 minutes until they are warmed through.

Step 8

Add the lime juice, then remove from heat and season to taste with additional herbs and spices if desired.

Step 9

Warm the corn tortillas in another skillet over medium heat, approximately 30 seconds per side or until pliable.

Step 10

Assemble the tacos by placing a generous spoonful of the black bean and vegetable mixture onto each tortilla.

Step 11

Top each taco with halved cherry tomatoes, sliced avocado, fresh cilantro, and shredded romaine lettuce.

Step 12

Serve immediately and enjoy your low sodium black bean tacos!

Nutrition Facts

Serving size	(2018.1g)

Amount per serving	% Daily Value*
Calories	2149.6

Total Fat 53.1g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 347.6mg	0%
Total Carbohydrate 356.2g	0%
Dietary Fiber 97.9g	0%
Total Sugars 20.9g
Protein 83.9g	0%

Vitamin D 0IU	0%
Calcium 678.1mg	0%
Iron 25.7mg	0%
Potassium 4634.5mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 21.4%

Protein: 15.0%

Carbs: 63.7%