Crispy Black Bean Tacos
Crispy black bean tacos are a delicious and easy weeknight meal, packed with flavor and customizable toppings.
Equipment
- oven
- food processor
- skillet
- baking sheet
Ingredients
- 1 can black beans (19 ounce)
- ½ cup salsa
- 1 tablespoon taco seasoning (adjust to taste)
- 1 tablespoon chipotle pepper in adobo sauce (or sriracha/chipotle tabasco)
- ½ teaspoon garlic powder (adjust to taste)
- ½ - 1 teaspoon salt (to taste)
- 1 tablespoon olive oil
- fresh cilantro or parsley chopped
- sliced green onions optional
- small flour tortillas (or corn tortillas for gluten-free)
- optional toppings dairy-free cheese, diced tomatoes, avocado or guacamole, non-dairy sour cream, pickled red onions, creamy coleslaw, romaine lettuce, various dipping sauces
- cooking oil for brushing tortillas
Instructions
- Preheat the oven to 450º F if using the oven-baked method.
- Drain and rinse the black beans.
- Blend black beans, salsa, taco seasoning, chipotle pepper, garlic powder, and salt in a food processor until slightly chunky.
- Heat olive oil in a skillet, add green onions, and cook until fragrant.
- Add the bean mixture to the skillet and cook for about 5 minutes, flipping to form a crust.
- Scoop filling onto tortillas, fold, and repeat until all filling is used.
- For oven-baked, brush tortillas with oil, bake for 6-8 minutes, flip, and bake until crispy.
- Prepare toppings while tacos are cooking.
- Serve immediately with toppings.
Notes
For extra flavor, sear the bean filling with green onions. Warm corn tortillas in a damp paper towel for pliability. Serve tacos hot for the best texture; they will soften as they cool.