Here’s a super simple, satisfying recipe for Crispy Black Bean Tacos — golden, pan-fried tacos filled with spiced black beans and melty cheese. Perfect for a quick dinner, meatless Monday, or feeding a crowd on a budget!
🌮 Crispy Black Bean Tacos
🕒 Prep Time: 10 min | Cook Time: 15 min
🍽️ Serves: 4 (makes 8 tacos)
🛒 Ingredients:
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1 can (15 oz) black beans, drained & rinsed
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1/2 tsp cumin
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1/2 tsp smoked paprika (or regular)
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1/4 tsp garlic powder
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Salt & black pepper, to taste
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1–2 tsp lime juice (optional, but adds brightness)
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1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
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8 small corn tortillas (flour works too, but corn gets crispier)
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Oil, for pan-frying (neutral oil like canola or vegetable)
🔪 Instructions:
1. Make the Filling:
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In a bowl, lightly mash black beans with cumin, paprika, garlic powder, lime juice, salt, and pepper.
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Leave some beans whole for texture — you want a chunky spread, not a purée.
2. Assemble Tacos:
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Warm tortillas slightly (microwave wrapped in a damp towel or heat in a skillet) so they don’t crack.
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Spread 1–2 tablespoons of the bean mixture on half of each tortilla.
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Sprinkle with cheese, then fold each tortilla in half to close.
3. Pan-Fry:
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In a large nonstick or cast iron skillet, heat 1–2 tablespoons of oil over medium heat.
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Add tacos in batches, cooking 2–3 minutes per side, pressing gently with a spatula, until golden brown and crispy.
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Add more oil as needed between batches.
4. Serve:
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Serve hot with toppings like:
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Sour cream or Greek yogurt
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Salsa, pico de gallo, or hot sauce
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Avocado or guacamole
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Chopped cilantro or pickled red onions
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Lime wedges for squeezing
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🥑 Variations:
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Add veggies: sautéed onions, corn, spinach, or zucchini work great in the filling
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Vegan: Use dairy-free cheese or skip cheese entirely — the mashed beans will still hold it together
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Baked version: Brush with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway