Beef and Black Bean Tacos

These Beef and Black Bean Tacos combine tender marinated beef chunks with hearty black beans, fresh salsa, diced tomatoes, coriander and crumbled cheese. Served in warm tacos, they offer a delicious balance of savoury meat, creamy beans and refreshing toppings. They are perfect for a relaxed family dinner, a weekend lunch or an American-inspired sharing meal.

Prep Time 20

Cook Time 15

Marinating 30

Total Time 1 5

Servings People

Ingredients

For the Marinated Beef:

500 g beef steak cut into bite-sized chunks
2 tbsp olive oil
1 tbsp lime juice
2 cloves garlic finely minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chilli powder
½ tsp dried oregano
salt to taste
freshly ground black pepper to taste

For the Taco Filling:

400 g black beans drained and rinsed
8 small taco shells
2 medium tomatoes finely diced
150 g salsa
½ small red onion finely diced (optional)
1/2 bunch fresh coriander roughly chopped
100 g feta crumbled or grated mild cheese
1 large lime cut into wedges

Optional Toppings:

Instructions

Place the beef chunks in a mixing bowl. Add the olive oil, lime juice, minced garlic, cumin, smoked paprika, chilli powder and oregano. Season with salt and black pepper.
500 g beef steak, 2 tbsp olive oil, 1 tbsp lime juice, 2 cloves garlic, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp chilli powder, ½ tsp dried oregano, salt, freshly ground black pepper
Mix everything thoroughly so the beef is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavours to develop. If you have more time, you can leave it for up to 4 hours.
Meanwhile, drain and rinse the black beans in a colander. Dice the tomatoes and red onion, if using, and roughly chop the fresh coriander.
400 g black beans
Place the salsa, diced tomatoes, onion, coriander and crumbled cheese into separate serving bowls. This makes assembling the tacos easier later.
2 medium tomatoes, 150 g salsa, 1/2 bunch fresh coriander, 100 g feta, ½ small red onion
Heat a large frying pan over medium-high heat. Once hot, add the marinated beef in a single layer. Cook in batches if necessary, as overcrowding the pan can prevent the meat from browning properly.
Sear the beef for approximately 6–10 minutes, turning the pieces regularly. The exact cooking time depends on the size of the chunks and the cut of beef. Aim for a nicely browned exterior while keeping the meat tender. Check that the beef reaches a safe internal temperature for the cut and desired doneness.
Reduce the heat to medium-low. Add the drained black beans to the pan with the beef and stir gently.
Cook for another 2–3 minutes until the beans are heated through. If the mixture looks dry, add a small splash of water or lime juice. Taste and adjust the seasoning if needed.
Warm the taco shells according to the packet instructions. Soft tortillas can usually be heated briefly in a dry frying pan, while hard taco shells are generally warmed in the oven.
8 small taco shells
Keep them warm until you are ready to serve.
Divide the beef and black bean mixture between the warmed taco shells.
Add a spoonful of salsa, followed by the diced tomatoes and red onion, if using. Sprinkle generously with fresh coriander and finish with crumbled feta or grated cheese.
Serve immediately with lime wedges for squeezing over the filling. Add any optional toppings you fancy.
jalapeños, avocado, lettuce, Sour cream, chilli sauce, 1 large lime

Equipment

Notes

Serving:

Seasoned rice: Serve with Mexican-style rice seasoned with cumin, garlic and lime.

Tortilla chips: Add a bowl of crunchy tortilla chips with extra salsa for sharing.

Fresh salad: A simple lettuce, tomato and cucumber salad provides a refreshing contrast.

Guacamole: Creamy avocado adds a lovely texture alongside the seasoned beef.

Grilled corn: Serve with corn on the cob brushed with a little butter and lime juice.

Tips for the Best Beef and Black Bean Tacos:

Choose the right beef: Rump or sirloin steak works well for quick cooking. If using a tougher cut, allow extra cooking time until tender.

Do not overcrowd the pan: Cook the beef in batches if necessary to achieve a good sear.

Keep the heat balanced: The chilli should complement the beef rather than overpower the fresh toppings.

Prepare ahead: Chop the vegetables and prepare the toppings in advance, but cook the beef shortly before serving.

Make them your own: Adjust the salsa, cheese and chilli to suit everyone's preferences.

Storage and Reheating:

Store leftover cooked beef and black beans in an airtight container in the refrigerator for up to 3 days. Keep the fresh toppings and taco shells separate.

Reheat the beef and beans thoroughly in a frying pan or microwave until steaming hot. Assemble the tacos just before serving to prevent the shells from becoming soggy. Avoid reheating the same leftovers more than once.

Frequently Asked Questions:

Can I use minced beef instead of beef chunks?

Yes. Minced beef makes an excellent alternative. Brown it thoroughly with the marinade seasonings, breaking it up as it cooks, before adding the black beans.

Can I make these tacos spicier?

Certainly. Add extra chilli powder, fresh jalapeños or a spicy salsa. You can also serve hot sauce separately so everyone can adjust the heat.

Can I use another type of cheese?

Yes. Feta gives a salty, crumbly finish, while grated cheddar provides a richer flavour. Cotija-style cheese is another good choice if available.

Nutrition