Description
Crispy Black Bean Tacos are a flavorful and quick weeknight meal. These tacos feature a smoky black bean filling nestled in golden, crispy corn tortillas, perfect for customization with your favorite toppings.
Ingredients
Scale
- 1 can Canned Black Beans
- 1 medium Onion
- 2 cloves Garlic
- 1 chipotle Pepper in Adobo Sauce
- 2 tbsp Tomato Paste
- 1/2 cup Vegetable Stock
- 8 pieces Corn Tortillas
- 1 cup Cheese (e.g., Pepper Jack)
Instructions
- Sauté chopped onions in a skillet over medium heat until golden brown.
- Add minced garlic, diced chipotle pepper, spices, and tomato paste, cooking until fragrant (about 2-3 minutes).
- Stir in canned black beans and vegetable stock. Mash lightly with a fork and simmer for 5-7 minutes. Finish with lime juice.
- Steam corn tortillas by wrapping in a damp paper towel and microwaving for about 30 seconds until warm and pliable.
- On a greased sheet pan, lay out warm tortillas, fill with black bean mixture, and sprinkle with cheese (if using). Fold gently.
- Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until crispy and golden brown, flipping halfway.
- Let tacos cool slightly on the pan for 3-5 minutes before serving with toppings.
Notes
- Low-sodium black beans are recommended.
- Fresh garlic is preferred, but powdered garlic can be used.
- Smoked paprika is an alternative to chipotle pepper for milder spice.
- Flour tortillas can be used for a softer texture.
- Omit cheese or use a vegan alternative for a vegan option.
- Optional toppings include fresh avocado slices or salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- 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: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg