Shredded Beef and Black Bean Tacos

We love Taco Tuesday at our house, so we are documenting our weekly taco recipes.

For this recipe, you can use this shredded beef preparation ( ) from your freezer stash, or roast the beef for this recipe specifically.

  • 1lb beef chuck roast, cut into chunks and seasoned with: salt, pepper, smoked paprika, garlic powder, chili powder, cumin
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 can black beans, drained and seasoned with salt, pepper, onion powder and 1 bay leaf.
  • Homemade corn tortillas, olive oil for griddle
  • Toppings: cheddar cheese, avocado, cilantro and the hot sauce of your choice

Place the meat into a roasting pan and season both sides and add about 2 cups of water. Cover the pan with foil and roast in a 350 degree oven until the meat is well-cooked, caramelized and able to be shredded by hand. This will take any where from 3-5 hours, depending on the size of the pieces. If you find the meat is not getting soft, add more water, cover and continue to cook.

When you remove the foil to check the meat, watch out for the steam that escapes and could burn you. When the meat is ready, you can remove it from the oven to cool enough that you can shred it by hand.

I like to separate the meat into smaller chunks and remove any bits of fat or anything you wouldn’t want to see in your meal. 

Add the drained black beans to a non-stick pan with a drizzle of olive oil and the seasonings to warm through.

Brush the corn tortillas with olive oil and griddle the tortillas until slightly golden. Add beans, meat, toppings, your favorite hot sauce and enjoy!


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