Description
Whip up these incredibly easy and quick Crispy Black Bean Tacos! A satisfying vegetarian meal perfect for busy weeknights, featuring seasoned black beans folded into fried corn tortillas with your favorite toppings.
Ingredients
Scale
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 tablespoon olive oil, plus more for frying
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- pinch of cayenne pepper (optional)
- Salt, to taste
- Black pepper, to taste
- 8–10 small corn tortillas
- Optional toppings: shredded lettuce, diced tomatoes, chopped cilantro, salsa, sour cream or plain Greek yogurt, shredded cheese, avocado or guacamole, lime wedges, pickled red onions.
Instructions
- 1. In a medium bowl, combine rinsed black beans. Add 1 tbsp olive oil, cumin, chili powder, smoked paprika, cayenne (if using), salt, and pepper. Roughly mash about half to two-thirds of the beans with a fork or masher.
- 2. Briefly warm the corn tortillas in a damp paper towel in the microwave for 30 seconds, or in a dry skillet until pliable.
- 3. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat until shimmering.
- 4. Place a warmed tortilla in the hot oil. Spoon 2-3 tbsp of black bean mixture onto the center. Quickly fold the tortilla in half.
- 5. Gently press and fry for 2-3 minutes per side, until golden brown and crispy.
- 6. Remove from skillet, drain on paper towels. Repeat with remaining tortillas and filling.
- 7. Serve immediately with your favorite toppings.
Notes
Store leftover fried tacos in an airtight container. Reheat in a dry skillet over medium heat for best crispness. Avoid microwave reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: Approx. 250-300 per serving (without toppings)
- Sugar: Approx. 3g
- Sodium: Approx. 300-500mg (depending on salt added and canned beans)
- Fat: Approx. 10-15g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 8g
- Protein: Approx. 10g