Crispy Black Bean Tacos
Tacos with a little drama!
Serves: 4 (about 8–10 tacos)
Ingredients:
For the black bean filling
- 2 cans black beans, drained & rinsed
- 1 Tbsp olive oil
- ½ medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground coriander
- Salt & black pepper, to taste
- 1–2 Tbsp lime juice
- ¼ cup chopped coriander
For the tacos
- 8–10 small corn tortillas
- Neutral oil (avocado or vegetable), for brushing or pan-frying
- 1½ cups shredded cheese
Toppings:
- Shredded lettuce or cabbage
- salsa
- Avocado or guacamole
- Pickled red onions or jalapeños
- Sour cream
How To Make Crispy Black Bean Tacos
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until soft, about 4–5 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add black beans, cumin, smoked paprika, chili powder, coriander, salt, and pepper.
- Stir and cook 3–4 minutes.
- Lightly mash about half the beans with the back of a spoon—this helps everything stick together while keeping texture.
- Turn off heat.
- Stir in lime juice and fresh coriander.
- Taste and adjust seasoning.
- Warm tortillas briefly so they’re pliable.
- On one half of each tortilla, sprinkle cheese, add a generous scoop of bean filling, then a little more cheese (this acts like glue).
- Fold over.
- Heat a thin layer of oil in a skillet over medium.
- Cook tacos 2–3 minutes per side until golden and crunchy.
- Load them up with the toppings and eat immediately whilehot.