Crispy Black Bean Tacos
Corn tortillas filled with smoky smashed black beans and cheese, folded and pan-fried until crisp, then stuffed with cabbage, avocado and lime crema. Ready in 30 minutes.
By Tasty Nest Recipes Editorial TeamPublished
30 min total 8 tacosEasy
Photo: TheHungryDudes · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
These crispy black bean tacos are a budget-friendly weeknight dinner the whole family will enjoy. Black beans are mashed with cumin, chili powder and garlic, spread into corn tortillas with a little cheese, then folded and crisped in a skillet.
Open them up and stuff them with crunchy cabbage, avocado and a quick lime crema for a contrast of hot and cool, crisp and creamy.
Equipment you'll need
- Large nonstick or cast-iron skillet
- Potato masher or fork
Tips for success
- Warm the tortillas first, or they will crack when folded.
- Do not overfill, or the filling will squeeze out in the pan.
- Keep finished tacos warm on a rack in a 250°F (120°C) oven while you cook the rest.
Substitutions and variations
- Use pinto beans or refried beans.
- Make them vegan with dairy-free cheese and cashew or avocado crema.
- Add roasted sweet potato or corn to the beans.
Storage and reheating
To store: Refrigerate the bean filling for up to 5 days or freeze for up to 3 months. Cooked tacos are best eaten fresh.
To reheat: Reheat the bean filling with a splash of water until hot, and crisp fresh tacos as directed.
Recipe
Crispy Black Bean Tacos
Corn tortillas filled with smoky smashed black beans and cheese, folded and pan-fried until crisp, then stuffed with cabbage, avocado and lime crema. Ready in 30 minutes.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 8 tacos
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Beans
Tacos
Toppings
Instructions
Step 1: Cook the beans
Heat the olive oil in the skillet over medium heat and cook the onion for 4 minutes. Add the garlic, cumin and chili powder for 30 seconds, then the beans, water and salt. Simmer for 3 minutes and mash until mostly smooth. Stir in the lime juice and transfer to a bowl. Wipe out the skillet.
Step 2: Fill
Warm the tortillas so they are pliable. Spread about 3 tablespoons of beans over half of each tortilla, sprinkle with cheese and fold over.
Step 3: Crisp
Heat the oil in the skillet over medium heat. Cook the tacos in batches for 2 to 3 minutes per side, pressing gently, until crisp and golden.
Step 4: Top and serve
Open each taco and add cabbage, avocado, lime crema, cilantro and salsa. Serve with lime wedges.
Cuisine: Mexican-inspired · Course: Dinner
Estimated nutrition per serving
- Calories
- 410
- Protein
- 17 g
- Fat
- 14 g
- Carbs
- 55 g
- Fibre
- 15 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/black-bean-tacos
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