High-Protein Beef Tacos With Black Beans

This meal-prep recipe for High-Protein Beef Tacos with Black Beans has been a game-changer for me on busy weeknights. It’s not only a crowd-pleaser, but it’s also incredibly budget-friendly. I’ve been making this dish for years, and after tweaking it multiple times, I’ve finally nailed the perfect balance of flavours and textures.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Difficulty: Easy to Moderate

Why You’ll Love This High-Protein Beef Tacos with Black Beans

• This recipe is a great way to get your daily dose of protein while still enjoying a delicious and satisfying meal.
• The combination of black beans, beef, and cheese provides a good balance of carbohydrates, protein, and healthy fats.
• This meal-prep recipe is perfect for busy weeknights or meal prep, as it can be cooked in advance and reheated as needed, or consider a no-reheat option like a Creamy High Protein Pasta Salad.
• The recipe is easily customisable to suit your dietary needs and preferences.
• It’s a great way to use up any leftover ingredients you may have in your pantry or fridge.

High-Protein Beef Tacos with Black Beans

15 min prep  ·  20 min cook  ·  4 servings

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Ingredients You’ll Need

• 1 pound lean beef (such as sirloin or flank steak), sliced into thin strips
• 1 can black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil
• 6-8 corn tortillas
• Shredded cheese (such as cheddar or Monterey Jack)
• Chopped fresh cilantro (optional)
• Sour cream or Greek yogurt (optional)

Tip: You can also use ground beef or substitute with chicken or turkey if you prefer.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

How to Make High-Protein Beef Tacos with Black Beans

1. Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the pan and set aside.
2. Reduce the heat to medium and add the diced onion to the pan. Cook until the onion is translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. Add the cumin, chili powder, paprika, and cayenne pepper (if using) to the pan and cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the black beans to the pan and stir to combine with the onion and spice mixture. Cook for 2-3 minutes, until the beans are heated through.
5. Add the cooked beef back into the pan and stir to combine with the black bean mixture. Cook for an additional 2-3 minutes, until the beef is heated through.
6. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by spooning the beef and black bean mixture onto a tortilla, followed by a sprinkle of shredded cheese and any desired toppings.
7. Repeat the assembly process with the remaining ingredients and serve immediately. Alternatively, cook the beef and black bean mixture in advance and reheat as needed for meal prep.
8. To store leftovers, let the cooked mixture cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-5 days or freeze for up to 2 months. Reheat as needed.

Tips From My Kitchen

• Use a variety of spices and seasonings to add depth and complexity to the dish. I like to use a blend of cumin, chili powder, and paprika for a smoky, earthy flavour.
• Don’t overcook the beef, as it can become dry and tough. Cook until it reaches your desired level of doneness, then set aside to rest before slicing.
• Use a mixture of ground beef and black beans for a heartier, more filling taco.
• Experiment with different types of cheese, such as queso fresco or feta, for a unique and tangy flavour.
• Top with a dollop of sour cream or Greek yogurt for a creamy, cooling contrast to the spicy beef and black beans.

Delicious Variations to Try

• Spicy Version: Add diced jalapeños or serrano peppers to the pan with the onion and garlic for an extra kick of heat.
• Vegetarian/Vegan Option: Substitute the beef with roasted sweet potatoes or black beans, and top with avocado or sliced tomatoes for a vegan-friendly option.
• Different Protein: Use chicken or turkey instead of beef for a leaner, lower-calorie option.

What to Serve With High-Protein Beef Tacos with Black Beans

• Spanish rice or Mexican street corn
• Roasted vegetables, such as bell peppers or zucchini
• Avocado or guacamole for a creamy, healthy fat
• Sliced radishes or lime wedges for a burst of citrus flavour

Frequently Asked Questions

High-Protein Beef Tacos with Black Beans

Quick and flavorful beef tacos packed with protein from lean beef and black beans, seasoned with warm spices and served on corn tortillas.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 1 pound lean beef such as sirloin or flank steak, sliced into thin strips
• 1 can black beans drained and rinsed
• 1 onion diced
• 2 cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper optional
• 1 tablespoon olive oil
• 6-8 corn tortillas
• Shredded cheese such as cheddar or Monterey Jack
• Chopped fresh cilantro optional
• Sour cream or Greek yogurt optional

Method

 

1. Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the pan and set aside.
2. Reduce the heat to medium and add the diced onion to the pan. Cook until the onion is translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. Add the cumin, chili powder, paprika, and cayenne pepper (if using) to the pan and cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the black beans to the pan and stir to combine with the onion and spice mixture. Cook for 2-3 minutes, until the beans are heated through.
5. Add the cooked beef back into the pan and stir to combine with the black bean mixture. Cook for an additional 2-3 minutes, until the beef is heated through.
6. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by spooning the beef and black bean mixture onto a tortilla, followed by a sprinkle of shredded cheese and any desired toppings.
7. Repeat the assembly process with the remaining ingredients and serve immediately. Alternatively, cook the beef and black bean mixture in advance and reheat as needed for meal prep.
8. To store leftovers, let the cooked mixture cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-5 days or freeze for up to 2 months. Reheat as needed.

Notes

Optional toppings include shredded cheese, cilantro, sour cream or Greek yogurt. Cayenne pepper can be omitted for less heat. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

This High-Protein Beef Tacos with Black Beans recipe has been a staple in our household for years. With its quick and easy preparation time, this recipe is perfect for busy weeknights or meal prep. I’d love to hear your thoughts and variations on this recipe! Share your comments below and let’s get cooking!