Fresh, vegetarian Black Bean Tacos with Roasted Salsa, a Skinnytaste recipe, served with delicious taco toppings. Perfect for Taco Tuesday!

Today I’m sharing a delicious vegetarian recipe with a tasty rosted tomato salsa. This recipe is taken from Gina’s cookbook, The Skinnytaste Cookbook: Light on Calories, Big on Flavor. Buy the book, HERE [affiliate link]. It’s a NY Best Seller and one of my favorites!

Black Bean Tacos with Roasted Salsa

My friend, Gina, inspires me. She is always putting positive quotes and sayings on her Facebook and Instagram page, and there’s very little room for negativity in her life. I love that.

My messages here on RE revolve around hospitality and entertaining, helping people step out of their comfort zones and open up their homes. I love encouraging in this way!

We can all be used where we are, with our own passions and mission to help encourage people to cook at home, and invite others in!

Ingredients for black bean tacos

Enjoy this recipe for Taco Tuesday, or better yet, any day of the week. The ingredients are fresh and esasy!

  • Cherry, or small heirloom tomatoes
  • Olive oil
  • Fresh cilantro, garlic, jalapeño
  • Salt and pepper, favorie spicy seasoning
  • Sugar (or sweetener)
  • Corn tortillas
  • Black Beans
  • Queso Fresco cheese and sour cream
  • Hot sauce (optional)


There’s one thing that always bugs me though. It’s when people make the comment, “Oh, you somehow have the gift of hospitality.” Or, “I wish I had the gift of hospitality.” Or even, “I wasn’t given the gift of hospitality.”

Red Letter Art | Hospitality

There are varying opinions on this subject, but it makes me wonder … are any of us off the hook for being hospitable? And are these just excuses (fancy lies) to give us an “out”?

We’re all called to be hospitable, for the sake of the human race! But as my friend, Barb, reminds me often, hospitality can take on many forms. I so agree with this!

Today I’m here to tell you we can all be hospitable! (I have the above canvas in my home, I love it so much. It’s a good reminder to me on a daily basis what hospitality is all about:) You can buy it, HERE.

Black Bean Tacos with Roasted Salsa.

I’ll end by focusing on the taco feed idea. Tacos today are SO easy. All you need for this recipe today are a few ingredients for roasting the tomatoes (oil, cilantro, garlic), cheese, black beans, tortillas.

Very inexpensive, they are a hit, and I promise your company will love them.

Taco inspiration.

Gina and I were in Asheville, NC, a few months ago. We were inspired by the White Duck Taco Shop when we tried a variety of their tacos. Their menu was fabulous – we had a hard time choosing what we wanted to eat for lunch, and we loved their inspiration.

White Duck Taco Shop

White Duck Taco Shop

Gina is serving her creation of tacos over at her place today, Thai Chicken Peanut Lettuce Wraps, and I’m serving mine, here! I hope you’ll enjoy our yummy recipes and will be inspired to practice a little hospitality.

Remember, keep it simple! You can start with our easy taco recipes!

Host a casual taco feed, with this Quinoa Taco Bake, these Sweet Potato Tacos, Deep Fried Avocado Tacos, and Blackened Fish Taco Salad, and serve these yummy lettuce tacos for an appetizer! Or, keeping it “Mexican-themed” … how about these delicious Turkey Enchiladas?

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Black Bean Tacos with Roasted Salsa

Optional to puree the roasted salsa after it cools with sour cream.


  • 4 cups cherry, or small heirloom tomatoes
  • 4 Tbsp. olive oil 1 cup fresh cilantro, chopped, divided
  • 2 tsp. sugar (or sweetener) 
  • 4-6 cloves garlic, pressed
  • Salt and pepper
  • 1 cup cilantro, finely chopped
  • 1 jalapeño, diced
  • 2 Tbsp. red onion, diced
  • 2 pkg. corn tortillas
  • 1 15 oz can Bush’s Black Beans, drained and rinsed
  • Favorite spicy seasoning
  • 5 oz Queso Fresco cheese, crumbled
  • Sour cream + hot sauce (optional)


  • Preheat oven to 400 degrees. Place the cherry tomatoes (whole, or halves) on a baking pan. Drizzle with olive oil, sprinkle with 1/2 cup chopped cilantro, salt and pepper, and add pressed garlic (and sugar). Mix together lightly with hands. Bake for 40-50 minutes, stirring several times.
  • Allow the tomatoes to cool. Add the chopped onion, jalapeño and 1/2 cup chopped cilantro right before serving, to make a Roasted Salsa.
  • Drain beans, rinse, and mix with your favorite taco seasoning. Set aside.
  • Heat corn tortillas (steam, microwave, or heat in the oven).
  • Layer the beans, cheese, and roasted salsa on each taco shell. Top with sour cream if desired, and a favorite hot sauce.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

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