– **Title**: Crispy Black Bean Tacos
– **Ingredients**:
– 1 can (15 oz) black beans, drained and rinsed
– 1/2 cup corn (fresh or frozen)
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 8 small corn tortillas
– Vegetable oil (for frying)
– 1 avocado, sliced
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup fresh cilantro, chopped
– Lime wedges (for serving)
– Optional: hot sauce or salsa (for serving)
– **Instructions**:
1. In a medium bowl, mash the black beans slightly with a fork or potato masher, leaving some whole for texture.
2. Stir in the corn, cumin, chili powder, garlic powder, salt, and pepper until well combined.
3. Heat a large skillet over medium heat. Lightly coat both sides of a tortilla with a little vegetable oil. Place the tortilla in the skillet and cook for about 1-2 minutes until it becomes slightly crispy.
4. After removing the tortilla from the skillet, immediately fill the center with a couple of tablespoons of the black bean mixture. Fold the tortilla in half, pressing gently to seal.
5. Return the filled taco to the skillet and cook for another 2-3 minutes on each side until the taco is crispy and golden brown. Repeat this process with the remaining tortillas and filling.
6. Once all tacos are fried, serve immediately with avocado slices, shredded lettuce, diced tomatoes, and a sprinkle of fresh cilantro.
7. Serve with lime wedges on the side and optional hot sauce or salsa for extra flavor.
Key Ingredients & Substitutions
Black Beans: A can of black beans is convenient and packed with protein. If you’re out of black beans, you can substitute with kidney beans or pinto beans. Just keep in mind the flavor will be slightly different.
Olive Oil: I love using olive oil for its rich flavor, but you can replace it with avocado oil or vegetable oil if needed. Just ensure the oil can handle heat well for sautéing.
Onion: For a milder taste, use a sweet onion instead of yellow onions. If you need a quicker option, you could skip the onion altogether or use onion powder as a substitute.
Cheese: Queso fresco gives a creamy texture; however, shredded cheese blends well too. Cheddar or Monterey Jack work great if you prefer those flavors.
Cilantro: If cilantro isn’t your thing, fresh parsley can add a touch of brightness instead. Or you can skip it entirely!
How Can You Get the Tacos Extra Crispy?
Crisping up those tortillas is the key to making these tacos enjoyable. Here’s how I ensure they get that perfect crunch:
- Heat your pan well before adding the tortillas. This helps in getting a good sear.
- Use a bit more oil when frying for a crispier texture. Make sure the oil is hot enough so it sizzles when the tortilla touches it.
- Don’t overcrowd the pan. Cook in batches if needed to give each tortilla enough space. This helps them stay crispy on the edges.
How to Make Crispy Black Bean Tacos
Ingredients You’ll Need:
For The Taco Filling:
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For The Tacos:
- 8 corn tortillas
- 1 cup cheese (such as queso fresco or shredded cheese)
For Serving:
- Fresh cilantro, chopped
- Lime wedges
- Pickled red onion
- Avocado or guacamole
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and cook. It’s a quick and easy meal that’s full of flavor and perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a medium skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until the onion is translucent. Then, add the minced garlic, cumin, and chili powder. Cook for another 1-2 minutes until the garlic is fragrant. This mixture will create a delicious base for your tacos!
2. Prepare the Black Bean Mixture:
Stir in the drained and rinsed black beans into the skillet. Season the mixture with salt and pepper to taste. Using a fork, mash the beans lightly to create a chunky but cohesive filling. Allow the mixture to cook for about 5 minutes until it’s heated through. Once done, remove the skillet from heat and set aside the black bean mixture.
3. Assemble the Tacos:
In a separate skillet, add a little bit of oil over medium heat. Place one corn tortilla in the skillet and sprinkle a layer of cheese on top. Spoon a portion of the black bean mixture onto the cheese, and then add just a bit more cheese on top. Finally, place another tortilla on top to create a layered taco.
4. Cook Until Crispy:
Cook each taco for about 2-3 minutes on each side until they are crispy and golden brown, and the cheese is nice and melted. Repeat this process with the remaining tortillas and filling until you have made all your tacos.
5. Serve and Enjoy:
Once cooked, cut your tacos into halves or quarters and garnish with fresh chopped cilantro. Serve with lime wedges, pickled red onion, and some avocado or guacamole on the side. Enjoy your crispy and delicious black bean tacos!
Can I Use Canned Black Beans Instead of Dried Beans?
Absolutely! Canned black beans are not only convenient but also save time. Just be sure to drain and rinse them well to reduce the sodium content and remove any canning liquid that might alter the flavor of your tacos.
What Can I Use Instead of Corn Tortillas?
If you’re not a fan of corn tortillas or don’t have any on hand, you can easily substitute with flour tortillas. They will provide a different texture but will still work deliciously for these crispy tacos!
How to Store Leftover Black Bean Filling?
Store any leftover black bean filling in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stovetop before making fresh tacos. It also makes a great filling for burritos or quesadillas!
Can I Freeze These Tacos?
Yes, you can freeze the assembled tacos! Wrap them tightly in foil or place them in a freezer-safe container. To reheat, bake from frozen in a preheated oven at 375°F (190°C) for about 15-20 minutes until crispy and heated through.
