Crispy Black Bean Tacos

Crispy Black Bean Tacos are vegetarian tacos with a smashed black bean filling, seasonings, fresh garlic, and pan fried to golden brown and crispy perfection inside a corn tortilla.

Course Dinner

Cuisine American, Mexican

Keyword crispy black bean tacos

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 522kcal

Author Jessica - Together as Family

Ingredients

1/4 cup avocado oil divided
1 small red onion finely diced
3 cloves garlic (minced, pressed, chopped, or paste)
1 can (15 oz) black beans drained & rinsed
1 packet taco seasoning
3/4 cup vegetable broth
8 corn tortillas
1-2 cups shredded cheddar cheese
freshly chopped cilantro (optional garnish)

Instructions

Heat 1 tablespoon of avocado oil in a large skillet pan, over medium-high heat. Add in the finely diced red onion and cook until the onions have softened; about 4-5 minutes. Add in the garlic cloves and cook for an additional 30 seconds.
1 small red onion, 3 cloves garlic
Add the black beans, taco seasoning, and vegetable broth into the skillet pan and stir to combine. Allow the mixture to come to a boil, and then reduce heat to a simmer (medium-low) and simmer for 5 minutes.
1 can (15 oz) black beans, 1 packet taco seasoning, 3/4 cup vegetable broth
Mash the beans with a fork or potato masher.
Wrap the corn tortillas in a damp paper towel and microwave for 45-60 seconds until the tortillas are warmed and softened.
8 corn tortillas
Spread a spoonful of black bean filling over half of each corn tortilla. Top the black bean mixture with some shredded cheddar cheese, and then fold the corn tortilla in half (bring the side with nothing on it over top the side with the beans and cheese).
1-2 cups shredded cheddar cheese
Heat the remaining 3 tablespoons avocado oil in the skillet pan over medium-high heat. Cook the tacos in batches for about 2 minutes per side, until the tacos are golden brown and crispy.
Place the crispy black bean tacos onto a serving platter or plate, and sprinkle with the chopped fresh cilantro.
freshly chopped cilantro

Notes

Serving Size : The recipe makes 8 crispy black bean tacos. The nutrition information provided is for 2 tacos using 1 cup shredded cheddar cheese.

Cheese : If you want cheesy tacos then use the full 2 cups shredded cheese. I usually use about 1 cup of cheese. Use any variety of cheese you want - Pepper Jack for spice, Monterey Jack, Cheddar, Mexican blend cheese, or a vegan cheese.

Nutrition