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Black Bean Tacos

Linda McCartney with Paul, Mary and Stella McCartney
  • Serves: 4
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

These tacos make for a great Mexican-style feast.


  • 2 tablespoons extra virgin olive oil, plus extra to drizzle
  • 1 medium onion, peeled and finely chopped
  • 5 medium garlic cloves, peeled and crushed
  • 2 teaspoons ground cumin
  • 1 tablespoon sweet smoked paprika
  • 2 x 400 g tins of black beans, drained
  • 200 g ripe medium tomatoes, chopped
  • sea salt and freshly ground black pepper, to taste

To serve

  • 8 taco shells or tortillas
  • 150 g guacamole
  • 150 g salsa, from a jar
  • large handful of fresh coriander, leaves only
  • 1 teaspoon dried chilli flakes
  • lime wedges


Heat the oil in a pan over a medium heat. Add the onion and garlic and cook gently for 8 minutes until softened, taking care not to let them burn.

Add the spices and cook for another 3 minutes until aromatic, then add the black beans, tomatoes and 250 ml of water and bring to the boil. Reduce the heat and simmer for about 20 minutes or until almost all of the water has evaporated. Season with salt and pepper to taste.

Heat the tacos or tortillas. Serve the black beans on top with the guacamole and salsa, then sprinkle with fresh coriander leaves, chilli flakes and lime wedges.

Additonal notes

Recipe taken from Linda McCartney’s Family Kitchen: Over 90 plant-based recipes to save the planet and nourish the soul, by Linda, Paul, Mary and Stella McCartney, published by Seven Dials in hardback on 24 June 2021 at £26.

“Linda’s cooking was influenced by her love of Mexican food and these tacos make a great Mexican-style feast. Choosing plant-based food is a compassionate step that helps prevent cruelty and suffering in animals, so go for pulses, such as black beans, as a way of filling your protein needs. Great served with guacamole.”

'Linda's Family Kitchen' front cover

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