Roasted Bell Pepper Black Bean Tacos Recipe

I just roasted red and yellow bell peppers, tossed them with black beans and garlic, and wrapped it all up in a soft corn tortilla with a splash of lime that absolutely makes my kitchen feel like the heart of a little flavor adventure.

I love these roasted bell pepper black bean tacos. I think combining roasted red and yellow bell peppers, roughly chopped onion, minced garlic and black beans with olive oil, cumin and smoked paprika makes a dish packed with fiber and antioxidants.

A squeeze of lime and cilantro tops it off perfectly on warm corn tortillas.

Ingredients

• Roasted red bell peppers provide vitamin C and natural sweetness for a bold flavor.
• Yellow bell peppers add vibrant color and a mild sweetness that lifts the taco.
• Sliced onion gives a crunchy texture and rich savory notes to the dish.
• Minced garlic brings a spicy aromatic punch while helpin promote heart health.
• Black beans supply protein, fiber and a hearty earthiness that fills you up.
• Lime juice offers a refreshing tang that brightens the overall taste nicely.
• Olive oil contributes healthy fats and a subtle fruity flavor in every bite.
• Cilantro adds a fresh zesty finish and really brightens the dish.

Ingredient Quantities

• 2 large red bell peppers, seeded and roasted in the oven
• 1 large yellow bell pepper, roasted and sliced
• 1 medium onion, roughly chopped
• 3 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• Juice of 1 lime
• Fresh cilantro, chopped (optional)

How to Make this

1. Preheat your oven to 400°F. While it heats up, get your red and yellow bell peppers ready by seeding them; if needed, you can cut the red ones in half before roasting.

2. Place the red peppers on a baking sheet and roast them in the oven for about 20-25 minutes until their skin starts to look charred. Do the same for the yellow pepper, making sure it gets enough time to roast.

3. Once the peppers are roasted, take the red ones out and cover them with a bowl or plastic wrap for a few minutes so they steam a bit which makes peeling easier. Then peel off the skin and roughly chop them.

4. For the yellow pepper, let it cool and then slice it into strips. Set aside both peppers for later.

5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add your roughly chopped medium onion and 3 minced garlic cloves and cook them for about 5 minutes until the onion gets soft.

6. Now add your roasted red peppers and sliced yellow pepper into the skillet. Stir in the can of drained and rinsed black beans, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika then season with salt and pepper to taste.

7. Allow the mixture to cook for another 5-7 minutes so that all the flavors blend nicely and the beans are heated through.

8. While the filling is simmering, warm 8 small corn tortillas in a dry skillet over medium heat or in the microwave until they are soft.

9. Once your filling is ready, squeeze the juice from 1 lime over the mixture and stir it in well, this makes everything taste extra fresh.

10. Spoon the bean and pepper mixture onto each tortilla and if you like, add a sprinkle of chopped fresh cilantro then serve your tacos warm and enjoy!

Equipment Needed

1. An oven, since you’ll need to preheat it to 400°F
2. A baking sheet for roasting the red and yellow bell peppers
3. A bowl or some plastic wrap to cover the roasted red peppers so they can steam and become easier to peel
4. A sharp knife and cutting board for seeding, chopping, and slicing the peppers, onion and even the garlic
5. A large skillet for cooking the onion, garlic, and then combining all the filling ingredients
6. A wooden spoon or spatula for stirring everything together in the skillet
7. A second dry skillet or a microwave so you can warm your tortillas
8. A citrus juicer or just your hand and a small bowl to juice the lime

FAQ

• Q: Can I roast the bell peppers at home?
  A: Yes, you can easily roast them in your oven. Just preheat your oven to around 425°F, place the peppers on a baking sheet, and roast until their skins blister a bit, which usually takes about 20-25 minutes. Let them cool enough to peel off the skins before using.
• Q: What if I don’t have black beans?
  A: If you dont have black beans, you can try using pinto beans or even kidney beans as a substitute. Keep in mind the flavor might change a bit but it will still be delicious.
• Q: Can I use flour tortillas instead of corn tortillas?
  A: Sure, you can use flour tortillas if you prefer. The taste and texture will be a bit different but its a good alternative if you dont have corn tortillas handy.
• Q: Can I roast the peppers on the stove instead of the oven?
  A: Yeah, you definitely can roast the peppers on a stovetop. Just char them over direct flame on a gas burner, turning them often until the skin gets some nice blackened spots. Remember to cover them in a bowl or plastic wrap afterwards to let the steam loosen the skins.
• Q: How can I get more flavor from the onions and garlic?
  A: For extra flavor, try cooking the onions and garlic slowly until they are soft and golden. This helps to caramelize them a bit, adding a deeper taste to your filling. Just keep an eye on them so they dont burn.

Roasted Bell Pepper Black Bean Tacos Recipe Substitutions and Variations

• Large Red Bell Peppers: If you cant find them, try using ripe tomatoes that have been roasted to bring out a similar sweetness
• Yellow Bell Pepper: You can swap it out for an orange or even green bell pepper if that’s what you have on hand
• Black Beans: Pinto or kidney beans are a good alternative if you’re short on black beans
• Corn Tortillas: Flour tortillas or even lettuce leaves can be used if corn tortillas aren’t available

Pro Tips

1. When roasting the peppers, keep an eye on them cuz they can burn real fast. I’d say after they come out of the oven, cover them with a bowl or wrap them in plastic – it helps the skin come off way easier. Trust me, it’s a total game changer.

2. Don’t rush that simmering step in the skillet – letting the peppers and beans cook together for an extra 5 to 7 minutes really helps all the flavors meld. It might seem like a small thing but it makes your tacos taste a lot better.

3. Warm your tortillas in a dry skillet instead of the microwave if you can. It keeps them soft without getting soggy, and you get that nice, authentic roasted flavor.

4. Finally, squeeze all your lime juice at the very end and throw in some freshly chopped cilantro if you have it. The citrus really brightens the dish, and the extra herb gives it that pop that takes it to the next level.