Corn tortillas, Southwest Black Bean Dip, salsa, avocado…this is the taco night you've been dreaming about.

When I first went plant-based almost ten years ago, black bean tacos were my go-to dinner at least four nights a week. The flow was a rinsed can of black beans mixed with whatever veggies I had on hand added with some guac and salsa, and boom, a delicious meal was ready to go in less than 10 minutes. While at the time I was mostly doing this because I had no idea how to cook anything else, black bean tacos still remain one of my favorite, easy go-to dinners.

As I got deeper into the world of beans, I started swapping canned black beans for refried black beans, and eventually, making my own Southwest Jalapeño Black Bean Dip. I wanted a creamy base with a bit more flavor than plain canned refried black beans, so I blended my own dip as a mixture of black beans, garlic, cilantro, tahini, chili powder, jalapeño, cumin, salt, and lime juice.

I’m telling you, dip as a base (instead of just plain black beans) gives tacos an incredible creamy consistency with way more flavor than just plain canned beans. There’s really no going back to plain canned beans once you get on the dip train!

My personal favorite filling combo with the dip is roasted cauliflower and purple sweet potato, but really, black bean dip pairs well with any veggies. In the photo above, I’m using my Beans for Beings Southwest Jalapeño Black Bean Dip (now available in stores and Farmers Markets in San Diego!) but for those reading who aren’t local to San Diego, you’ll find below a simple at-home recipe below to make yourself.

Why You’ll Love Black Bean & Purple Potato Tacos:

Incredibly flavorful — Southwest Jalapeño dip brings a bold base with way more flavor than plain beans. And combined with roasted veggies, avocado, and salsa, you get a rich, bright, and fresh meal!
Simple & weeknight friendly — With a couple simple steps, one pan, and a bit of hands-off roasting time, this meal is super weeknight friendly!
Satisfying without being heavy — Protein-rich beans, complex carbs from potato, and healthy fats from avocado give you a well-rounded meal without the heaviness that comes from meat-based tacos.

At-Home Southwest Jalapeño Black Bean Dip Recipe:

1 (15-oz) can of black beans, drained and rinsed
1 tbsp tahini
2 tbsp water
1 tsp chopped garlic
1 tbsp chopped jalapeño, seeded
2 tbsp cilantro
1 tsp lime juice
1 tsp red wine vinegar
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp cayenne
1/2 tsp salt

A simple and delicious recipe to add to the rotation.