Tacos

Tacos De Frijoles Negros

Name: Tacos De Frijoles Negros
Prep time: 30 min
Cook time: 60 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1 lb (450g) dried black beans, sorted and rinsed; 1 large onion, chopped; 3 cloves garlic, minced; 2 dried arbol chiles, toasted and rehydrated; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons lard or vegetable oil; 6 corn tortillas; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges

By Rhys Yarrow · June 19, 2026 · Tacos

Prep30 min

Cook60 min

Total120 min

Serves6

Tacos De Frijoles Negros — Savory black beans in a crispy taco shell

As a second-generation Mexican-American, I grew up surrounded by the delicious aromas of traditional Mexican cuisine. My grandmother, who taught me the art of cooking, always said that the key to a great dish lies in the details and the love you put into it. For me, Tacos De Frijoles Negros is more than just a recipe - it's a way to connect with my heritage and share that love with my family and friends.

These tacos are a staple in many Mexican households, and for good reason. The combination of tender black beans, crispy taco shells, and fresh toppings is a match made in heaven. In this recipe, I'll guide you through the process of making authentic Tacos De Frijoles Negros from scratch, just like my grandmother taught me.

What makes this recipe special is the attention to detail and the use of traditional Mexican techniques. From toasting the chiles to rendering the fat in the beans, every step is designed to bring out the deep, rich flavors of the ingredients. Whether you're a seasoned cook or just starting out, this recipe is perfect for anyone looking to experience the authentic taste of Mexico.

So, let's get started! With this recipe, you'll be able to make delicious Tacos De Frijoles Negros that will impress your family and friends. And don't worry if you're new to Mexican cooking - I'll walk you through every step of the way.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's perfect for a weeknight dinner or a weekend gathering with friends
The dish is highly customizable, so you can add your favorite toppings and make it your own
It's a great way to experience the authentic taste of Mexico without leaving your home
The recipe is budget-friendly and can be made with ingredients you likely already have on hand
It's a delicious and nutritious option that's perfect for vegetarians and meat-lovers alike

Why This Recipe Works

The secret to making great Tacos De Frijoles Negros lies in the cooking technique. By toasting the chiles and onion, we bring out their natural sweetness and depth of flavor. Then, by rendering the fat in the beans, we create a rich and creamy texture that's just perfect for tacos.

Another important aspect of this recipe is the use of layers of seasoning. By adding aromatics like garlic and cumin, we build a complex flavor profile that's both savory and slightly spicy. And finally, by using a combination of cooked and fresh ingredients, we create a delightful contrast of textures that will leave you wanting more.

But what really makes this recipe work is the patience and love that goes into making it. From the initial prep work to the final assembly of the tacos, every step is a labor of love that requires attention to detail and a willingness to take your time. So, don't rush through the process - enjoy the journey, and you'll be rewarded with a dish that's truly special.

Ingredients You’ll Need

To make Tacos De Frijoles Negros, you'll need a few key ingredients, including dried black beans, onion, garlic, and chiles. You can find these ingredients at most grocery stores or online. When shopping for dried black beans, look for ones that are fresh and have a good texture. For the onion and garlic, choose fresh and flavorful ones that will add depth to your dish.

One of the most important ingredients in this recipe is the chiles. You can use either dried or fresh chiles, depending on your preference. If using dried chiles, be sure to toast them before rehydrating them to bring out their natural flavor. If using fresh chiles, simply chop them up and add them to the pot.

1 lb (450g) dried black beans, sorted and rinsedDried black beans are the base of this recipe, and it's essential to use fresh and high-quality beans to get the best flavor and texture. You can find dried black beans at most grocery stores or online.
1 large onion, choppedThe onion adds a sweet and savory flavor to the dish, and it's essential to chop it finely to bring out its natural sweetness. You can use either a white or yellow onion, depending on your preference.
3 cloves garlic, mincedGarlic is a fundamental ingredient in Mexican cuisine, and it adds a pungent flavor to the dish. Be sure to mince the garlic finely to release its oils and flavor.
2 dried arbol chiles, toasted and rehydratedDried arbol chiles are a type of hot pepper that adds a spicy and smoky flavor to the dish. To toast the chiles, simply place them on a dry skillet or comal over medium heat, turning frequently, until fragrant and slightly puffed. Then, rehydrate them by soaking them in hot water for about 20 minutes.
1 teaspoon ground cuminCumin is a fundamental spice in Mexican cuisine, and it adds a warm and earthy flavor to the dish. Be sure to use high-quality cumin that's fresh and fragrant.
1 teaspoon smoked paprikaSmoked paprika adds a deep and smoky flavor to the dish, and it's essential to use high-quality paprika that's fresh and fragrant.
1/2 teaspoon saltSalt is a fundamental seasoning in any dish, and it's essential to use high-quality salt that's fresh and fragrant. You can use either kosher salt or sea salt, depending on your preference.
1/4 teaspoon black pepperBlack pepper adds a sharp and pungent flavor to the dish, and it's essential to use high-quality pepper that's fresh and fragrant. You can use either freshly ground pepper or pre-ground pepper, depending on your preference.
2 tablespoons lard or vegetable oilLard or vegetable oil is used to cook the onion and garlic, and it's essential to use high-quality oil that's fresh and fragrant. You can use either lard or vegetable oil, depending on your preference.
6 corn tortillasCorn tortillas are the base of the tacos, and it's essential to use fresh and high-quality tortillas that are pliable and fragrant. You can find corn tortillas at most grocery stores or online.
1/4 cup chopped fresh cilantroFresh cilantro adds a bright and fresh flavor to the dish, and it's essential to use high-quality cilantro that's fresh and fragrant. You can use either chopped cilantro or whole cilantro leaves, depending on your preference.
1 lime, cut into wedgesLime juice adds a bright and tangy flavor to the dish, and it's essential to use high-quality limes that are fresh and fragrant. You can use either freshly squeezed lime juice or bottled lime juice, depending on your preference.

Ingredients for Tacos De Frijoles Negros

Equipment You’ll Need

Large heavy pot with a tight-fitting lidDry skillet or comalImmersion blender or regular blenderFine-mesh strainerCutting boardChef's knifeMeasuring cups and spoonsInstant-read thermometer

How to Make Tacos De Frijoles Negros

1
Rinse the dried black beans and sort them to remove any debris or stones. Then, soak the beans in water for at least 8 hours or overnight.
2
Drain and rinse the soaked black beans, then transfer them to a large heavy pot with a tight-fitting lid. Add enough water to cover the beans by about 2 inches, then bring the water to a boil over high heat.
3
Once the water is boiling, reduce the heat to low and simmer the beans for about 1 hour, or until they're tender and creamy. You can check the doneness of the beans by mashing one against the side of the pot - if it's tender, it's done.
4
While the beans are cooking, toast the dried arbol chiles on a dry skillet or comal over medium heat, turning frequently, until fragrant and slightly puffed. Then, rehydrate the chiles by soaking them in hot water for about 20 minutes.
5
Once the chiles are rehydrated, drain and chop them finely, then add them to the pot with the black beans. Stir in the chopped onion, minced garlic, ground cumin, smoked paprika, salt, and black pepper.
6
Continue to simmer the beans for another 30 minutes, stirring occasionally, until the flavors have melded together and the beans are coated in a rich and spicy sauce.
7
Using an immersion blender or regular blender, puree the bean mixture until it's smooth and creamy. You can also leave some texture to the beans if you prefer.
8
Heat the lard or vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add a few corn tortillas to the skillet and cook for about 30 seconds on each side, until they're lightly browned and fragrant.
9
To assemble the tacos, spoon some of the bean mixture onto a warmed tortilla, then top with chopped fresh cilantro, a squeeze of lime juice, and any other desired toppings.
10
Serve the tacos immediately, with additional toppings and sauces on the side. You can also store the bean mixture in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.
11
To reheat the bean mixture, simply warm it up in a saucepan over low heat, stirring occasionally, until it's hot and bubbly. You can also reheat it in the microwave, stirring every 30 seconds, until it's hot and steaming.

Expert Tips

To get the best flavor out of your beans, be sure to use high-quality ingredients and to cook them slowly over low heat.
If using dried chiles, be sure to toast them before rehydrating them to bring out their natural flavor.
To add some heat to your tacos, you can add some diced jalapenos or serrano peppers to the bean mixture.
To make the tacos more substantial, you can add some cooked ground beef or shredded chicken to the bean mixture.
To make the tacos more flavorful, you can add some chopped fresh epazote or oregano to the bean mixture.
To make the tacos more colorful, you can add some diced tomatoes or shredded lettuce to the top of the tacos.
To make the tacos more convenient, you can prepare the bean mixture ahead of time and store it in the refrigerator or freezer until you're ready to assemble the tacos.

Common Mistakes to Avoid

Not soaking the dried black beans long enough, which can result in undercooked or hard beans.
Not toasting the dried chiles before rehydrating them, which can result in a lack of flavor in the dish.
Not cooking the bean mixture slowly over low heat, which can result in a lack of flavor and texture in the dish.
Not using high-quality ingredients, which can result in a lack of flavor and texture in the dish.
Not assembling the tacos immediately before serving, which can result in soggy or stale tortillas.
Not storing the bean mixture properly, which can result in a loss of flavor and texture in the dish.

Variations and Substitutions

Adding some diced ham or bacon to the bean mixture for a smoky flavor.
Using different types of chiles, such as guajillo or ancho, for a unique flavor.
Adding some chopped fresh cilantro or scallions to the top of the tacos for a fresh flavor.
Using different types of cheese, such as queso fresco or Oaxaca cheese, for a unique flavor.
Adding some diced tomatoes or shredded lettuce to the top of the tacos for a colorful and fresh flavor.
Using different types of tortillas, such as whole wheat or corn tortillas, for a unique texture and flavor.
Adding some spicy salsa or hot sauce to the bean mixture for an extra kick of heat.

What to Serve With Tacos De Frijoles Negros

Tacos De Frijoles Negros are a delicious and versatile dish that can be served in a variety of ways. You can serve them as a main course, with some rice and beans on the side, or as a snack or appetizer. You can also customize the toppings to your liking, with options such as diced tomatoes, shredded lettuce, sour cream, and salsa.

Some other ideas for serving Tacos De Frijoles Negros include serving them with a side of Mexican street corn, grilled meats, or roasted vegetables. You can also serve them at a party or gathering, with a variety of toppings and sauces available for guests to customize their own tacos.

Serve the tacos with a side of Mexican street cornServe the tacos with a side of grilled meats or roasted vegetablesServe the tacos at a party or gathering with a variety of toppings and saucesServe the tacos as a main course with some rice and beans on the side

Make-Ahead, Storage, Freezing and Reheating

To store the bean mixture, simply cool it to room temperature, then transfer it to an airtight container and refrigerate or freeze it. The bean mixture can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

To reheat the bean mixture, simply warm it up in a saucepan over low heat, stirring occasionally, until it's hot and bubbly. You can also reheat it in the microwave, stirring every 30 seconds, until it's hot and steaming.

When reheating the bean mixture, be sure to stir it frequently to prevent scorching or burning. You can also add a little water to the mixture if it becomes too thick or dry.

In addition to storing the bean mixture, you can also store the cooked tortillas and toppings in separate containers. Simply wrap the tortillas in plastic wrap or aluminum foil and store them at room temperature, and store the toppings in airtight containers in the refrigerator.

Frequently Asked Questions

What type of beans should I use for Tacos De Frijoles Negros?

You should use dried black beans, which can be found at most grocery stores or online. Be sure to sort and rinse the beans before soaking them to remove any debris or stones.

How do I toast the dried chiles?

To toast the dried chiles, simply place them on a dry skillet or comal over medium heat, turning frequently, until fragrant and slightly puffed. Then, rehydrate them by soaking them in hot water for about 20 minutes.

Can I use canned beans instead of dried beans?

While canned beans can be convenient, they lack the flavor and texture of dried beans. If you do choose to use canned beans, be sure to rinse them well and add some extra seasoning to the dish to make up for the lack of flavor.

How do I assemble the tacos?

To assemble the tacos, simply spoon some of the bean mixture onto a warmed tortilla, then top with chopped fresh cilantro, a squeeze of lime juice, and any other desired toppings.

Can I customize the toppings for the tacos?

Yes, you can customize the toppings to your liking. Some options include diced tomatoes, shredded lettuce, sour cream, and salsa. You can also add some cooked ground beef or shredded chicken to the bean mixture for extra protein and flavor.

How do I store the bean mixture?

Can I make the tacos ahead of time?

Yes, you can prepare the bean mixture ahead of time and store it in the refrigerator or freezer until you're ready to assemble the tacos. Simply reheat the bean mixture and assemble the tacos just before serving.

What type of tortillas should I use for the tacos?

You should use corn tortillas, which can be found at most grocery stores or online. Be sure to warm the tortillas before assembling the tacos to make them more pliable and easier to fold.

The Full Recipe

Recipe Card