Crispy Black Bean Tacos
Get ready for a delightful weeknight dinner with these crispy black bean tacos! Bursting with flavor, the savory black bean filling is wrapped in lightly fried corn tortillas that add the perfect crunch. Pair them with a creamy taco sauce for an extra tasty treat. Best of all, this meal is super simple and made with pantry staples—dinner has never been easier!
Mexican cuisine is my absolute favorite! I love a good margarita along with chips, pico de gallo, and guacamole! Not to mention tacos, quesadillas, and the list could go on for days, lol!
Before You Get Started
A few things to help these be the best black bean tacos!
PREP: It is necessary to prep everything before getting started. Dice the onion and any other veggies you may be using. Drain and rinse the beans and shred the cheese.
BLACK BEANS: I chose to use canned black beans for convenience and to speed things up. If you prefer, you can soak and cook your own black beans in advance. If you don’t have black beans on hand, a good substitute would be pinto beans.
CRISPY: It is best to serve these tacos fresh. The longer they sit, the softer the tortilla will become.
How To Make Crispy Black Bean Tacos
Cook the onions in a little oil until they begin to soften, then stir in the tomato paste and seasonings. Be sure to stir constantly so the seasonings and tomato paste do not burn.
***PRO TIP: Cooking the seasonings briefly with the onions and oil enhances their flavor.
Stir in the beans and broth and cook, stirring occasionally, until heated through. With the back of a spoon, a fork, or a potato masher, mash the beans to make a thick bean mixture.
***KITCHEN TIP: I like to leave some of the beans whole and mash the rest. Mash to your desired consistency, just make sure it is a thick mixture so it doesn’t leak out of the taco.
Heat a large skillet over medium to medium-low heat and add enough avocado oil to coat the bottom of the pan. After the pan is hot, carefully place a corn tortilla in the oil. On one half of the tortilla, spread about 2 to 3 tablespoons of the bean mixture, then sprinkle a little shredded cheese on top. Fold the tortilla over the cheese using a fork or spatula.
Continue frying the taco until golden brown, then carefully flip it and fry the other side until golden brown as well. Remove from the pan and drain on paper towels. Serve immediately.
***KITCHEN TIP: The purpose of placing the tortilla in hot oil first is to soften it, making it more pliable. Otherwise, it risks breaking in half when you try to fold it.
Serving Suggestions
I usually prepare a variety of toppings for taco night, allowing everyone to customize their tacos to their liking. Here are some of the toppings I include:
- avocado
- pico de gallo
- salsa
- guacamole
- hot sauce (Tabasco or something similar)
- creamy taco sauce
- chopped cilantro
- pickled red onions
- homemade ranch
Tips and Substitutions
BEANS: Feel free to use pinto beans instead of black beans. You can also add cooked lentils in place of one of the cans of beans.
TORTILLAS: You can also use small flour tortillas instead of corn. When choosing corn tortillas, look for ones that don’t look dried out. Softer ones will do better.
SEASONINGS: These are the seasonings my family enjoys, but feel free to substitute them for a packet of taco seasoning if you prefer. Just be conscious of the amount of salt being used, or buy unsalted beans if that is something of concern.
VEGGIES: Feel free to add in more vegetables such as finely chopped bell pepper, cauliflower rice, or shredded zucchini.
CHEESE: Use any shredded cheese you like that melts easily, such as cheddar, pepper jack, or colby jack.
Storage Tips
STORAGE: These are best enjoyed fresh, but store any leftovers in a covered container in the refrigerator for up to 3-4 days. Reheat on the stovetop in a skillet over low heat. Or microwave if crispiness isn’t a concern.
MAKE-AHEAD: You can make the bean mixture ahead and store it covered in the refrigerator for up to 3-4 days. Reheat on the stovetop before continuing with step 3 in the recipe card.
DID YOU KNOW….
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Crispy Black Bean Tacos
Ingredients
- 1 small onion, diced
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon salt
- 2 (15oz)(439g) black beans, drained and rinsed
- ½ cup (120ml) vegetable broth (or broth of choice)
- 8 ounces (226.5g) shredded monterey jack cheese
- 12 corn tortillas
Instructions
- Cook the onions in a little oil until they begin to soften, then stir in the tomato paste and seasonings. Be sure to stir constantly so the seasonings and tomato paste do not burn.
- Stir in the beans and broth and cook, stirring occasionally, until heated through. With the back of a spoon, a fork, or a potato masher, mash the beans to make a thick bean mixture.
- Heat a large skillet over medium to medium-low heat and add enough avocado oil to coat the bottom of the pan. After the pan is hot, carefully place a corn tortilla in the oil. On one half of the tortilla, spread about 2 to 3 tablespoons of the bean mixture, then sprinkle a little shredded cheese on top. Fold the tortilla over the cheese using a fork or spatula.
- Continue frying the taco until golden brown, then carefully flip it and fry the other side until golden brown as well. Remove from the pan and drain on paper towels. Serve immediately.
Notes
- NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
