Crispy Black Bean Tacos
Prep Time:
20 Minutes
Serves:
4 Servings (8 Tacos)
Cook Time:
25 Minutes
Author
Krystal Roberts
About the Recipe
These crispy black bean tacos are golden outside, cheesy and flavorful inside. Use slow-simmered beans or the quick canned filling, then pan-fry the folded tortillas until crisp and finish with lettuce, cabbage, pickled onions, cilantro, hot sauce, and lime.
Ingredients
Black Bean Filling — Option 1
- 3 cups Slow-Simmered Mexican Black Beans (see my recipe)
Black Bean Filling — Option 2: Quick Filling
- 2 (15 oz / 425 g) cans black beans, drained and rinsed
- 1 tbsp olive oil
- ½ white onion, finely diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and freshly cracked black pepper, to taste
- Splash of water or vegetable broth, if needed
For the Tacos
- 8 small flour tortillas
- 2 cups shredded vegan cheddar or Mexican-style cheese
- 2–3 tbsp neutral oil, for frying
Toppings
- Shredded lettuce
- Thinly sliced red cabbage
- Pickled onions
- Fresh cilantro
- Your favorite hot sauce
- Lime wedges
Optional Add-Ins
- Sliced avocado
- Jalapeños
- Vegan sour cream
- Pico de gallo
- Corn salsa
- Creamy Chipotle Aioli
Linked Recipes
Preparation
Step 1
If using Slow-Simmered Mexican Black Beans, warm them over medium heat and lightly mash some to help the filling hold together. For the quick filling, heat the olive oil in a skillet, cook the onion for 4–5 minutes, then add the garlic for 1 minute. Add the beans and seasonings and cook for 5–8 minutes, adding a splash of water or broth if needed and lightly mashing some beans.
Step 2
Lay out the tortillas. Add vegan cheese to one half of each, top with black beans, add a little more cheese, and fold into half moons.
Step 3
Heat a thin layer of neutral oil in a large skillet over medium heat. Cook the tacos in batches for 2–3 minutes per side until golden, crisp, and melted inside. Drain on paper towels.
Step 4
Open the tacos slightly and fill with lettuce, cabbage, pickled onions, cilantro, and hot sauce. Serve immediately with lime wedges.
