Crispy Black Bean Tacos
Try this Crispy Black Bean Tacos recipe
Try this Crispy Black Bean Tacos recipe
- 1 tsp paprika
- pinch of salt and pepper
- sour cream
- hot sauce
- 1 tsp cumin
- 2 tbs olive oil
- salsa
- 1 avocado, sliced
- 1/2 cup red onion minced
- 2 tbs cilantro chopped
- 2 cups black beans cooked
- 1 tsp chili powder (optional)
- 4-6 ounces pepper jack cheese grated
- 8 corn tortillas (i used like 10 or 11 with all the
- Carbohydrate 119.924566027279 g
- Cholesterol 23.4 mg
- Fat 17.0230140674292 g
- Fiber 41.7543242561478 g
- Protein 43.3345650335526 g
- Saturated Fat 6.14970537591858 g
- Serving Size 1 1 recipe (631g)
- Sodium 257.95375000384 mg
- Sugar 78.1702417711317 g
- Trans Fat 1.19041650054224 g
- Calories 783 calories
Step-by-step
- In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together.
- In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
- Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Press down and even out with back of spoon. Top with a sprinkle of grated cheese.
- Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
- As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
- Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
- When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn't fall out. I slide my tacos to the sides of the pan to keep the toppings inside (opening against side of pan).
- Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. Note: Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.
My Go-To Crispy Black Bean Tacos: A Weeknight Winner
As a busy working mom, finding quick and delicious meals is a constant juggling act. There's nothing worse than spending an hour in the kitchen after a long day at the office, only to end up with a meal that’s lackluster. That's why I've developed a go-to recipe that’s both simple and incredibly satisfying: crispy black bean tacos. These tacos are my secret weapon for busy weeknights, and they're always a hit with my family. The best part? They're incredibly adaptable. Feel free to swap out ingredients based on what you have on hand, or to experiment with different spice blends to create your own unique flavor profiles.
The beauty of this recipe lies in its simplicity. The filling comes together in minutes – simply mash some cooked black beans with diced red onion, cilantro, and your favorite spices. I usually keep it classic with cumin, chili powder, and paprika, but sometimes I like to add a little smoked paprika for extra depth of flavor. The real magic happens when you cook the tortillas. I love the crispy texture you get from pan-frying them, but you can certainly bake them if you prefer. No matter how you cook them, make sure to cook them long enough to get them nice and crispy. It’s worth the extra minute or two!
One of the things I love most about this recipe is its versatility. It's easily customizable to suit any taste or dietary needs. For a vegetarian option, simply skip the cheese. If you want to add some extra protein, try adding some cooked quinoa or crumbled tofu to the filling. You can also get creative with your toppings. While I typically top my tacos with salsa, sour cream, avocado slices, and a sprinkle of hot sauce, the possibilities are endless. Experiment with different salsas, add some shredded lettuce or diced tomatoes, or even try a drizzle of your favorite hot sauce. The great thing about tacos is that they're completely customizable, allowing you to create a delicious and satisfying meal every single time.
These crispy black bean tacos are not just a quick weeknight meal; they're also a great way to use up leftover ingredients. If you have cooked black beans from a previous meal, this recipe is a perfect way to repurpose them. It's also a great way to sneak in some extra veggies. I often add a little finely chopped bell pepper or zucchini to the filling to add a bit of extra color and texture. The possibilities for variation are endless. And honestly, the best part is how easy it is to clean up. You can almost always make one big batch and eat them all, instead of having leftovers to worry about!
So, next time you're short on time but craving a delicious and satisfying meal, give these crispy black bean tacos a try. They're sure to become a new family favorite. The ease of preparation, the delicious flavors, and the endless customization options make them a true winner. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is perfect for anyone looking for a quick, healthy, and flavorful meal that the whole family will love. This recipe has saved me many evenings!
