Healthy Leftover Taco Lunch – Black Bean & Beef Tacos

While my breakfast stays the same almost every day, I like to get creative with lunch—especially using plenty of vegetables. On busy days, I may just reheat leftovers or make a simple sandwich or fried rice, but today, I made black bean tacos using ingredients I had in the fridge.

In Japan, people often eat a wide variety of foods, yet many stay relatively healthy. One reason might be the cultural habit of paying attention to both quantity and quality, “a little bit of everything” goes a long way toward balanced nutrition. This taco is loaded with black beans and vegetables, with just a small amount of ground beef for flavor. Black beans are a nutritional powerhouse—rich in plant-based protein, fiber, iron, folate, and magnesium. With avocado, tomatoes, and beef, this dish becomes a satisfying, well-balanced meal. What started as a fridge-cleaning day turned into a hearty, nourishing lunch! Here’s the recipe 🌮

Black Bean & Beef Tacos

Homemade Taco Spice Mix

Ingredients:

<Serves: 2-3 tsp>

1 tsp cumin powder

1 tsp paprika powder

1/2 tsp chili powder (adjust to taste)

1/2 tsp garlic powder

1/2 tsp onion powder (optional)

1/4 tsp dried oregano

1/4 tsp salt

A pinch of black pepper

Chili flakes (optional)

Optional: a pinch of sugar for a slightly sweet touch

Instructions: 

Mix all ingredients in a small bowl and store in an airtight jar.

Black Bean & Ground Beef Tacos

Ingredients:

<Serves: 2>

Tortillas: 2–4 corn tortillas

Toppings: avocado, chopped tomato, cilantro, lime wedges

Black Bean Filling:

100g/3.5 oz cooked or canned black beans

1/4 red onion, finely chopped

1 garlic clove, minced

1/4 green chili, minced

1/2 colorful bell pepper, diced

Salt and black pepper to taste

Instructions:

Sauté garlic and onion in olive oil. Add bell pepper and black beans, and stir-fry over medium heat. Season with salt and pepper. Set aside.

Ground Beef Filling:

100g/3.5 oz grass-fed ground beef

1/4 red onion, chopped

1 garlic clove, minced

1/2 green chili, chopped

2 tsp homemade taco spice

Salt and pepper

Instructions:

Using the same pan, sauté onion, garlic, and chili. Add ground beef and cook until done. Add taco spice and stir for another 1–2 minutes.

Fresh Tomato Salsa:

 <Serves: 4~>

3 tomatoes

1/2 red onion

1/2 green chili or more

1 cup fresh cilantro

Juice of 1 lime

Salt, pepper, cumin powder to taste

Instructions:

Pulse all ingredients in a food processor until finely chopped. Taste and adjust with lime juice or salt.

Pickled Red Onions:

1 red onion, thinly sliced

Salt

Rice vinegar & apple cider vinegar (your preferred ratio)

1 tsp sugar (optional)

Instructions:

Rub onion with salt and let sit for 10 minutes. Squeeze out liquid, then soak in vinegar mixture. Add sugar for milder flavor. Store in a jar.

Assembly

Place black beans and beef mixture on warmed tortillas. Top with tomato salsa, pickled onions, avocado, and fresh cilantro. Serve with lime wedges.

Tip: The black bean and beef fillings can be frozen and reused. Try mixing them into an omelet or sandwich for a quick, tasty meal.

Posted on May 23th, 2025