Description
These crispy black bean tacos are the perfect combination of crunch and flavor. Packed with spiced black beans, melty cheese, and a crisp outer shell, they make a quick, satisfying meal for taco night. Ideal for vegetarians and loved by all, they pair perfectly with fresh salsa, guacamole, or a dollop of sour cream.
Ingredients
Units
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For the Black Bean Filling:
- 2 cups black beans (cooked or canned, rinsed, and drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup water or vegetable broth
For the Tacos:
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 tablespoons olive oil (for frying)
Optional Toppings:
- Fresh cilantro, chopped
- Salsa
- Guacamole
- Sour cream
- Lime wedges
Instructions
- Prepare the Black Bean Filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until softened, about 3-4 minutes.
- Stir in the garlic and cook for an additional 30 seconds.
- Add the black beans, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Pour in the water or vegetable broth and mash the beans lightly with the back of a spoon, leaving some whole for texture. Simmer for 2-3 minutes until thickened. Remove from heat.
- Assemble the Tacos:
- Spread about 2-3 tablespoons of the black bean filling onto one half of each tortilla. Top with a sprinkle of cheese. Fold the tortilla in half to close.
- Cook the Tacos:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the folded tacos in batches, pressing lightly with a spatula to ensure contact with the skillet. Cook for 2-3 minutes per side, until golden and crispy.
- Transfer to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the crispy tacos hot with your favorite toppings like fresh salsa, guacamole, and sour cream. Enjoy!
Notes
- For extra crunch, you can brush the tortillas lightly with oil before cooking instead of frying.
- If you prefer a spicier kick, add a pinch of cayenne or some diced jalapeños to the black bean filling.
- These tacos are also great with a sprinkle of pickled red onions on top.