CRISPY BLACK BEAN TACOS
Crispy Black Bean Tacos are quick, flavourful, and satisfying. Filled with seasoned black beans and cheese, then pan-fried to golden perfection, they make an easy weeknight dinner or meatless meal everyone will love.
Ingredients
- 1 15 oz can black beans, rinsed and drained
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon lime juice
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
- 8 small corn or flour tortillas
- 2 tablespoons oil vegetable or olive oil
- Optional toppings: sour cream salsa, avocado, shredded lettuce, hot sauce
Instructions
Prepare Filling:
- In a bowl, mash black beans with cumin, chili powder, garlic powder, salt, and lime juice until chunky but spreadable.
Assemble Tacos:
- Spread 2–3 tablespoons of the bean mixture onto half of each tortilla. Sprinkle with cheese and fold in half.
Pan-Fry Tacos:
- Heat 1 tablespoon oil in a skillet over medium heat. Cook folded tacos 2–3 at a time, 2–3 minutes per side until golden and crispy. Add more oil as needed.
Serve:
- Serve warm with desired toppings or dipping sauces.
Notes
- Cheese Tip: Use freshly shredded cheese for better melt and texture.
- Air Fry Option: Cook at 375°F (190°C) for 6–8 minutes, flipping halfway.
- Add-Ins: Add corn, sautéed onions, or jalapeños to the filling for extra flavour.
- Meal Prep: Make filling in advance and refrigerate for up to 3 days.
- Vegan Swap: Use plant-based cheese or omit cheese for a fully vegan version.