There's a Smoky Black Bean Taco Skillet That's Replaced Takeout Night in Our Test Kitchen — It's Ready in 15 Minutes

Smoky Black Bean Taco Skillet

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Difficulty: Easy

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced small
• 3 cloves garlic, minced
• 1 medium bell pepper (any color), diced small
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon smoked paprika
• 1 teaspoon chipotle powder (or ½ teaspoon if you're heat-sensitive)
• 1 teaspoon ground cumin
• 1 tablespoon white or yellow miso paste
• 2 tablespoons fresh lime juice (about 1 lime)
• ½ cup water
• ½ teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper

For Serving

• Warm corn or flour tortillas
• Diced avocado or quick guacamole
• Pickled red onion or fresh cilantro
• Hot sauce of your choosing
• Lime wedges

Instructions

1. Heat the olive oil in a large skillet (cast iron is ideal) over medium-high heat until it shimmers — about 1 minute.
2. Add the diced onion and bell pepper. Cook, stirring occasionally, until the onion is translucent and the edges of the pepper start to soften, about 3 minutes. You want some color here, so resist the urge to stir constantly.
3. Add the garlic, smoked paprika, chipotle powder, and cumin. Stir everything together and cook for 30 seconds, just until the spices are fragrant and coating the vegetables. If the garlic starts to darken, move immediately to the next step.
4. Add the black beans and water. Stir to combine, scraping up any spices stuck to the bottom of the pan.
5. In a small bowl, dissolve the miso paste in 1 tablespoon of warm water (just mash it with a fork until smooth). Pour the miso mixture into the skillet and stir it through the beans.
6. Let the skillet cook for 4–5 minutes, stirring once or twice. The liquid should reduce and thicken slightly. Use the back of your spoon or a potato masher to crush roughly a third of the beans. This creates a creamy, cohesive texture while leaving plenty of whole beans intact.
7. Remove from heat. Stir in the lime juice. Season with salt and black pepper to taste.
8. Serve immediately in warm tortillas with your choice of toppings.

Notes & Tips

• On the miso: White (shiro) miso is mellow and slightly sweet; yellow miso is a bit funkier. Both work. Red miso will push the flavor darker and saltier. Still good, but reduce the added salt if you go that route. Most grocery stores carry at least one variety in the refrigerated section near the tofu.
• If you don't have chipotle powder: A minced chipotle pepper from a can of chipotles in adobo is a perfect substitute. Start with one pepper and a teaspoon of the adobo sauce. It'll add smokiness and a little more body.
• Make it a bowl: Skip the tortillas and serve over cilantro-lime rice or plain brown rice. A handful of shredded cabbage on top keeps it fresh.
• Scaling up: This doubles perfectly in the same pan. You may need an extra minute or two of cook time for the liquid to reduce.
• Storage: The bean mixture keeps well in the fridge for 4 days. It thickens as it sits, so add a splash of water when reheating and adjust the lime and salt. Don't add the fresh toppings until you're ready to eat.
• The smash step matters: Crushing some of the beans is what takes this from "beans in a pan" to something that holds together in a tortilla. Don't skip it.