Description
Crispy Black Bean Tacos are quick, crunchy, and packed with seasoned black beans and melted cheese inside golden, pan-fried corn tortillas. A perfect 30-minute meal for weeknights or Meatless Mondays.
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or vegetable oil (plus more for frying)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- Optional toppings: sour cream, avocado, salsa, cilantro, lime wedges
Instructions
- Heat 2 tbsp oil in a skillet over medium heat. Add onion and sauté until soft, about 3–4 minutes. Add garlic and cook 1 minute more.
- Add black beans, cumin, chili powder, salt, and pepper. Mash beans lightly with a fork or potato masher. Cook for 3–4 more minutes, stirring occasionally.
- Warm tortillas slightly to make them pliable.
- Spread black bean mixture over half of each tortilla, sprinkle with cheese, and fold to close.
- Heat a thin layer of oil in a large skillet. Fry tacos 2–3 minutes per side until crispy and golden brown.
- Drain on paper towels and serve hot with desired toppings.
Notes
- Warming tortillas makes them easier to fold without tearing.
- Use plant-based cheese for a vegan version.
- Bake instead of fry for a lighter option—brush with oil and bake at 400°F for 10–12 minutes per side.
- Add corn, spinach, or jalapeños to the filling for variety.
- Store leftover filling separately for easier reheating and taco assembly later.
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 20mg
