Enjoy these Crispy Black Bean Tacos - a perfect combination of crunchy tortilla shells filled with seasoned black beans, fresh veggies, cheddar cheese, and zesty toppings. This culinary experience will truly satisfy your cravings for a delicious and wholesome meal.
Course Main Dish
Cuisine Mexican
Keyword crispy black bean tacos
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 8tacos
Calories 386kcal
Author Sue Ringsdorf
Ingredients
For the beans:
1/2mediumyellow onion- chopped
1mediumjalapeno- diced
1/2teaspoonground cumin
kosher salt and freshly ground black pepper- to taste
30oz.black beans- rinsed and drained
2Tablespoonsunsalted butter
1/2largelime- freshly squeezed
water to thin if necessary
Other ingredients:
6-8oz.cheddar cheese- freshly shredded
6mediumcarb balance flour tortillas
1/4cupavocado oil- for frying
Instructions
Saute veggies. Add some olive oil to a large skillet; when hot, add the onions and jalapenos. Cook until the veggies are soft, about 5-6 minutes. Then add the garlic and seasonings and stir for a minute.
Add black beans. Then add the rinsed black beans and stir. Cook for a few more minutes or until hot.
Add bean mixture to food processor. Add the bean mixture to a large food processor. Add butter and lime juice.
Puree. Pulse until the mixture is well pureed. If needed to thin, add a little water or vegetable broth.
Add beans and cheese to the tortillas. Spread the refried beans to one side of the tortillas. Then add some sliced cheese. Fold the tortilla over.
Grill. Add avocado oil to a large cast iron skillet. When hot, add two folded tacos in a single layer. Cook on one side until golden brown, then flip to cook the other, about 3-4 minutes.
Serve. Serve bean tacos with a variety of sides. I highly recommend sliced avocado and spicy pickled onions.
Notes
NOTE: If you're using corn tortillas, you may need to warm up in a damp paper towel before folding over. Corn tortillas tend to break easily.
You can prep the refried black beans ahead of time which makes these very quick to make on a weeknight meal.
To make these tacos crispy, make sure you use plenty of oil and cook in a cast iron skillet.