Black Bean Taco Filling

We added fennel, chili flakes and smoked paprika to this black bean taco filling. Top with our Citrus Queso and Creamy Lime and Cilantro Sauce for a delicious Mexican-style street taco. 

Storage time: 2 - 3 days in the refrigerator. 

Yield: Makes 4 tacos

Black Bean Taco Filling


  • 1 tbsp olive oil
  • 1-2 cloves garlic, finely chopped
  • 1 can (19oz/540mL) black beans, rinsed and drained
  • 1/2 tsp ground fennel
  • 1/2 tsp red pepper flakes, crushed
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1/4 cup cold water
  • Salt and pepper to taste


  1. Heat oil in a small frypan over medium heat. Add garlic and sauté for 30 seconds.
  2. Add black beans, fennel, chili flakes, paprika, cayenne pepper and water; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until water has evaporated and beans are tender, about 10 minutes. Add additional water, if needed, 1 tbsp at a time to prevent filling from becoming too dry.
  3. Remove from heat and let the beans stand for about 5 minutes, then lightly mash with a fork. Add salt and pepper to taste.
Nutritional analysis per taco:


135 calories, 3.9 g fat, 6.9 g protein, 19.0 g carbohydrate, 6.9 g fibre, 98 mg sodium