Crispy Black Bean Tacos

A plate of crispy bean tacos with pickled onions.

5 from 1 vote

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

Cook Time 20

Total Time 45

Servings tacos

Calories 402kcal

Author Sue Ringsdorf

Ingredients

For the beans:

1-2 Tablespoons olive oil
1/2 medium yellow onion - chopped
1 medium jalapeno - diced
1/2 teaspoon ground cumin
2 cloves garlic - minced
kosher salt and freshly ground black pepper - to taste
30 oz. black beans - rinsed and drained
2 Tablespoons unsalted butter
1/2 large lime - freshly squeezed
water to thin if necessary

Other ingredients:

6-8 oz. cheddar cheese - freshly shredded
6 medium carb balance flour tortillas
1/4 cup avocado 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.
1-2 Tablespoons olive oil, 1/2 medium yellow onion, 1 medium jalapeno, , 2 cloves garlic, 1/2 teaspoon ground cumin, kosher salt and freshly ground black pepper
Add black beans. Then add the rinsed black beans and stir. Cook for a few more minutes or until hot.
30 oz. black beans
Add bean mixture to food processor. Add the bean mixture to a large food processor. Add butter and lime juice.
2 Tablespoons unsalted butter, 1/2 large lime
Puree. Pulse until the mixture is well pureed. Add a little water to thin to your desired consistency.
water to thin if necessary
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.
6 medium carb balance flour tortillas, 6-8 oz. cheddar cheese
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.
1/4 cup avocado oil
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.

Nutrition