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This Easy Taco Bar Recipe with Black Beans (or Taco Meat) is so easy for a family dinner or a party. Save time by prepping ahead and everyone helps themselves!
Imagine this… Your spoon scoops up fluffy rice with smoky black beans, creamy avocado, salty Cotija cheese, cool tangy sour cream, fresh tomato, and bright cilantro. Then you look at your child scooping up a giant spoonful of rice and a lone black bean, while simultaneously shoving cheese into her mouth with her other hand. Ahhhh, family dinner ;).Sound familiar? Well, then this Taco Bar Recipe is just for you!
This Taco bar is made up of your favorite taco toppings so have fun with it! You can make the beans and rice on the weekend and reheat on the weeknight. The best part is that everyone fills their bowl with any of the taco fillings or toppings that suits their fancy. You can load ’em up and the kids can pick and choose.
Add this recipe to your Taco Tuesday theme night menu or any Taco night!
Taco Bars are also terrific for a Taco Party for Cinco de Mayo or anytime! Everyone makes their own tacos or taco bowls at a Taco bar Party.
Ingredients for this Taco Bar Recipe
Protein
- Black beans, soaked overnight – I used a 16 ounce bag of Goya Black Beans. You can also use canned beans that have been rinsed as well. It will be approximately four 15oz cans to equal one 16 oz bag of dry beans.
- Garlic cloves – Fresh is best and I keep it in my freezer for whenever I need it. You can also buy the pre-minced garlic in a jar to save time. Dried garlic or powder will also work as a backup.
- Seasonings for the Beans – Chili Powder, Cumin, Salt add so much flavor. If you don’t have these, you can also use smoked paprika or even taco seasoning.
- Fresh Cilantro – There really is no substitute for fresh cilantro, but if you absolutely cannot get or do not want cilantro, you can use fresh parsley and a teaspoon of dried oregano.
- Taco Meat (Optional) – I didn’t make taco meat when I made this recipe, but my kids do love a Ground Beef Taco Bar. See notes in recipe for ground beef or chicken Taco Meat recipe. Or try this amazing make-ahead Mexican Shredded Beef Recipe {in the Slow Cooker or Oven}!
Toppings
- Scallions (green onions), thinly sliced – Scallions have a milder onion flavor so they make a great topping. You can substitute with finely diced yellow or red onion or even chives.
- Rice, uncooked – Rice is great if you are making Taco Bowls. I used long grain white rice, but you could use brown rice, quinoa
- Sour Cream – You can leave out or substitute with plain greek yogurt.
- Cheese – I used Cotija cheese in this recipe, which is a salty mexican cheese. However, you can use shredded cheese, such as cheddar, monterey jack, or even mozzarella. Feta Cheese is surprisingly delicious on tacos too!
- Avocado – I love the simple diced or sliced avocado on top. You can also substitute with guacamole or my Avocado Crema!
- Tomato – Bright fresh tomatoes diced on top add freshness. Vine tomatoes or beefsteak are best, but you can also use plum, cherry, or grape tomatoes.
- Tortilla Chips – Use your favorite to add to the Taco bowl or crush on top.
Other Taco Bar Ideas for Small Bowls
- Tortillas – If you would rather make tacos vs. bowls, then you can get corn hard taco shells or soft corn tortillas or flour tortillas.
- Refried Beans – Try my Black Bean Refried Beans recipe!
- Lime wedges – Lime juice is great for squeezing over top.
- Tomato Salsa, Salsa Verde, or Pico de gallo
- Hot sauce
- Roasted Corn kernels
- Pickled Onions
- Black Olives
Black Beans are So Good for You!
Black Beans are pretty amazing in terms ofhealth benefits. Since getting my Certification in Nutrition and Healthy Living several years ago, black beans have become a staple in my house. They have a whopping 15g of protein and 15g of Fiber in 1 cup! It’s recommended that Women get 21-25g of Fiber daily, but many women aren’t getting this much in their diet.
Black beans are a great source of Fiber, especially if you’re eating a gluten free diet and may not be getting fiber from grains. Try my Huevos Tostadas, Easy Brazilian Black Beansoror my for other great ways to enjoy black beans!
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
PREP-AHEAD TO MAKE YOUR BLACK BEAN TACO BOWLS
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
For Dry Black Beans start this 1-2 days prior to when you want to eat…Measure out 1 cup and strain them under water. Then pour into a bowl, cover with water so that the water is about 1 inch above the beans. Place in the fridge overnight.
You can definitely use canned black beans as well, just rinse them off under water and follow the same instructions in the recipe.
Mince the garlic, chop the cilantro, slice the scallion thin.
When you’re ready to cook the beans (this can be done up to 5 days in advance and even frozen up to 4 months in advance), drain them and give them another rinse. Pour them into a pot and add 1 cup water, along with the minced garlic, ½ cup cilantro, chili powder, cumin, and salt.
Bring the beans up to a boil, then turn the heat down to a simmer, cover and let cook for 60 minutes. NOTE, for canned beans you can reduce this time to 20 minutes.
While the beans are cooking, make the rice. Rinse the rice under water in a strainer until the water runs clear. Add to 4 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes.
Assemble and Serve Taco Bar Recipe
When you’re ready to eat, reheat the beans and rice if you’ve made them ahead. Dice the avocado and the tomato. Get the sour cream and cotija cheese, extra cilantro leaves, and tortilla chips ready.
Serve the the rice in bowls with beans on top. Let everyone top them with whatever they want!
ENJOY! 😍Carrie
What side Dishes go with a Taco Bar?
This Taco bar is really a complete dinner, but if you are feeding a crowd, here are some sides to consider adding. This Mexican Corn Pasta Salad with Tomatoes is delicious and filling. You can also make it ahead.
Roasted Carrots with Cumin and Avocado Crema are easy to make ahead as well.
How about my Cilantro Lime Quinoa Side Dish? It’s a flavorful and healthy side.
Finally, this Cheddar Honey Gluten Free Cornbread Recipe is a delicious side.
Taco Bar Recipe FAQs
How do I make Taco Meat for this Taco Bar?
You can either add taco meat or replace the beans with taco meat. The recipe for Taco meat is simple! You need 1 pound ground beef or ground chicken/turkey. Preheat a large skillet or frying pan on medium-high heat. Add 1 teaspoon of olive oil and the ground beef and break up the beef with a spatula. I use a homemade taco seasoning here, but you can buy a mix as well. Add 1 teaspoon Chili Powder, 1 teaspoon Ground Cumin, ½ teaspoon Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Salt, and 2 scallions that have been finely sliced. Stir to combine and let cook for 4-5 minutes until the beef is cooked through.
Can I use canned beans instead of dried?
You can definitely use canned black beans as well. You can make this recipe using 4 cans of 14-15 ounce cooked beans. If you use canned beans, first rinse and drain the beans. Then move directly to the step adding them to the pot to be cooked with the other ingredients.
How do I turn the White Rice into Mexican Rice?
To make white rice Mexican rice, I add 2 tablespoons of tomato paste to the rice water (for 1 cup dry white rice), along with 3 teaspoons of chili powder, 2 teaspoons of cumin, and 1 teaspoon of salt. Cook the rice as you normally would
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Easy Taco Bar Recipe with Black Beans {Bowl or Tortillas}
This Easy Taco Bar Recipe with Black Bean hasfluffy rice with smoky black beans, creamy avocado, salty Cotija cheese, cool tangy sour cream, fresh tomato, and bright cilantro. This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings that suits their fancy. You can load 'em up and the kids can pick and choose. #tacos #tacobowls #healthyfood #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian
CourseMain Course
CuisineMexican
Keywordblack beans, dinner, easy dinner, family dinner, tacos, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Dry Bean Soaking 8 hours
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 481 kcal
Author Carrie Tyler
Ingredients
- 16ouncesDry Black Beans, dry soaked in water(see notes for canned)
- 1cloveGarlic
- 1teaspoonChili Powder
- 1teaspoonCumin
- 1teaspoonSalt
- 1cupFresh Cilantro
- 2Scallions
- 2cupsRice, uncooked
- 1cupSour Cream
- 1cupCotija Cheese
- 1Avocado
- 1Tomato
- 1cupTortilla Chips
Instructions
Prep-Ahead Instructions
For Dry Black Beans start this 1-2 days prior to when you want to eat… Rinse the dry beans under water. Then pour into a large bowl (the beans will at least double in size while soaking), cover with water so that the water is about 1 inch above the beans. Place in the fridge overnight.
Mince the garlic, chop the cilantro, slice the scallion thin.
When you're ready to cook the beans (this can be done up to 5 days in advance and even frozen up to 4 months in advance), drain them and give them another rinse. Pour them into a pot and add 2 cups water, along with the minced garlic, ½ cup cilantro, chili powder, cumin, and salt.
Bring the beans up to a boil, then turn the heat down to a simmer, cover and let cook for 60 minutes.
While the beans are cooking, make the rice. Rinse the rice under water in a strainer until the water runs clear. Add to 4 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes.
While the beans and rice are cooking (or warming back up), dice the avocado and the tomato. Get the sour cream, cotija cheese, extra cilantro leaves, and tortilla chips ready in bowls with spoons.
When the beans and rice are done, serve the the rice in bowls with beans on top. Let everyone top them with whatever they want! Enjoy!
Recipe Notes
- How do I make Taco Meat for this Taco Bar? You can either add taco meat or replace the beans with taco meat. The recipe for Taco meat is simple! You need 1 pound ground beef or ground chicken/turkey. Preheat a large skillet or frying pan on medium-high heat. Add 1 teaspoon of olive oil and the ground beef and break up the beef with a spatula. Add 1 teaspoon Chili Powder, 1 teaspoon Ground Cumin, ½ teaspoon Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Salt, and 2 scallions that have been finely sliced. Stir to combine and let cook for 4-5 minutes until the beef is cooked through.
- Can I use canned beans instead of dried? Yes, you can make this recipe using 4 cans of 14-15 ounce cooked beans. If you use canned beans, first rinse and drain the beans. Then move directly to the step adding them to the pot to be cooked with the other ingredients.
- What other toppings can I add to this Taco Bar Menu? Be as creative as you want! *Tortillas – If you would rather make tacos vs. bowls, then you can get corn hard taco shells or soft corn tortillas or flour tortillas. *Refried Beans – Try my Black Bean Refried Beans! * Lime wedges – Lime juice is great for squeezing over top. * Tomato Salsa, Salsa Verde, or Pico de gallo * Hot sauce * Roasted Corn kernels *Pickled Onions * Black Olives
