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

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For Taco Tuesday, serve a simple, vegetarian Black Bean Tacos with Roasted Salsa dish, with your favorite chips, guacamole, and salsa. I’m all about quick, no-fuss dinners. You, too?

This fabulous vegetarian recipe with a tasty roasted tomato salsa is from The Skinnytaste Cookbook: Light on Calories, Big on Flavor.

These Black Bean Tacos with roasted salsa are so good, and packed with protein–you won’t even miss the meat. You may even love my Black Bean Hummus or Chicken Quinoa Black Bean Bake.

Black Bean Tacos with Roasted Salsa

My friend, Gina (Skinnytaste), inspires me. She is always putting positive quotes and sayings on social media, 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!

So let’s combine positive words and encouragement with an easy taco recipe today! [We’re bringing this recipe forward from November 2014.]

Ingredients for Black Bean Tacos with Roasted Salsa

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)

Tips and substitutions for black bean tacos

Canned black beans are quick, utterly satisfying, and make the best taco dinner. This taco recipe can be served open-faced or folded over.
I’m all about the sauce, so you can add a cilantro lime sauce.

Serve with a Mexican slaw (I love my Best Mexican Slaw Dip).

Swap out the black beans for your favorite beans.

The Gift of Hospitality

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 love this canvas a good reminder to me on a daily basis what hospitality is all about:) You can buy it, HERE.

Host a taco feed!

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.

I’m a veggie or seafood taco connoisseur, and y hubby loves the meat. But these tacos are so filling, you don’t really need the meat. More importantly, dinner is on the table quickly.

Taco inspiration – so many options

When Gina and I were Asheville together, 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 taco 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 this easy, plant-based summer taco recipe. Yes, please!

Buy Gina’s cookbook, HERE [affiliate link]. It’s a NY Best Seller and one of my favorites!

More Taco Tuesday recipes to try:

Host a casual taco feed, with this Quinoa Taco Bake, theseDeep Fried Avocado Tacos, and Easy Pork Carnitas Taco Board, and serve these yummy lettuce tacos for an appetizer! Or, keeping it “Mexican-themed” … how about these delicious Turkey Enchiladas?

roasted tomatoes on a black bean taco
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Black Bean Tacos with Roasted Salsa

Optional to puree the roasted salsa after it cools with sour cream.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8
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  • 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.


Reposted from November 2014.
Cuisine: Mexican
Course: Main Course
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

roasted tomato salsa on a black  bean taco