Tex-Mex · 30 min
Black Bean Tacos with Pico de Gallo & Feta
- 30 min
- 2–6 servings
- 547 kcal / serving
These tacos pair creamy feta with bright pico de gallo and warming beans for a satisfying weeknight meal. The combination stays tender and fresh, while the quick skillet finish keeps everything simple.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- ½ (4 oz) pkgcrumbled feta cheese
- 1 pintgrape tomatoes
- 1jalapeño pepper
- 1lime
- ½ mediumred onion
- 8small corn tortillas
- jalapeño peppers
- limes
- red onions
From the pantry: black pepper, chili powder, salt, virgin coconut oil
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1 pintgrape tomatoes
- 1jalapeño pepper
- 1lime
- ½ mediumred onion
- jalapeño peppers
- limes
- red onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Bakery & bread
- 8small corn tortillas
Pantry & dry goods
- 1 (15 oz) canblack beans
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| jalapeño pepper | 1 | 2 | 3 |
| lime | 1 | ||
| red onion | ½ medium | 1 medium | 1 ½ medium |
| small corn tortillas | 8 | 16 | 24 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prep the produce by washing everything and rinsing the beans. Trim and dice half an onion, slice the lime, and set aside the rest of the onion for the skillet.
- In a medium bowl, quarter the grape tomatoes, finely dice the jalapeño (removing seeds and membranes), and chop the cilantro leaves. Add these to the bowl.
- Juice the lime into the salsa base, then season with salt and pepper. Stir to combine and set the salsa aside.
- Heat a skillet over medium and add virgin coconut oil to coat the bottom. Add the remaining onion and cook, stirring often, until softened.
- Add the black beans to the skillet and season with chili powder, salt, and pepper. Cook until heated through, about 3 to 4 minutes, then remove from heat.
- Wrap the tortillas in damp paper towels and microwave until warm, about 15 to 30 seconds.
- Crumble the feta into a small bowl. On each tortilla, spoon some beans, top with the salsa, and sprinkle feta over the top.
- Serve the tacos with the remaining salsa and feta visible, ready to eat.
Two tips
- Make-ahead: mix the salsa and refrigerate up to a day before serving.
- Serving idea: squeeze extra lime over the finished tacos for added brightness.
Nutrition per serving
- Calories
- 547 kcal
- Protein
- 22 g
- Carbs
- 90 g
- Fat
- 14 g
- Fiber
- 23 g
- Sodium
- 818 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.