Description
Crispy Black Bean Tacos are vibrant, flavorful, and perfect for breaking the monotony of weeknight dinners. This recipe offers a smoky black bean filling nestled in golden, crispy corn tortillas.
Ingredients
Scale
- For the Filling:
- 1 can Canned Black Beans (low-sodium recommended)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 chipotle Pepper in Adobo Sauce, diced
- 2 tbsp Tomato Paste
- 1/2 cup Vegetable Stock
- For the Tacos:
- 8 pieces Corn Tortillas
- 1 cup Cheese (e.g., Pepper Jack, optional, or vegan alternative)
Instructions
- Sauté chopped onions in a skillet over medium heat until golden brown.
- Add minced garlic, diced chipotle pepper, spices, and tomato paste; cook until fragrant (about 2-3 minutes).
- Stir in canned black beans and vegetable stock. Mash the mixture lightly with a fork and simmer for 5-7 minutes. Finish with lime juice.
- To prevent cracking, steam corn tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds until warm and pliable.
- On a greased sheet pan, lay out the warm tortillas. Fill each with the black bean mixture and sprinkle with cheese (if using), then fold gently.
- Bake on the sheet pan in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy and golden brown.
- Allow tacos to cool slightly on the pan for 3-5 minutes to let the filling set. Serve with your favorite toppings.
Notes
- Optional toppings include fresh avocado slices or salsa.
- These tacos are vegetarian and can be made vegan by omitting cheese or using a dairy-free alternative.
- For extra vegetables, add finely chopped corn, bell peppers, or zucchini to the filling and sauté with the onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg