Crispy Black Bean Tacos
These Crispy Black Bean Tacos are a flavorful and satisfying vegetarian meal featuring mashed black beans seasoned with smoky chipotle and Southwest spices. Baked until golden and crunchy, the corn tortillas hold a rich and hearty filling that pairs perfectly with cool toppings like guacamole, salsa, and sour cream. With a crispy texture and bold flavors, this easy, oven-baked dish is a delicious alternative to traditional tacos!
Prep Time
45 min
Total Time
45 min
Servings
4
Ingredients
Pantry
1 Onion
1 Lime
1 tbs Southwestern Spice Blend
2 15-oz cans Black Beans
16 Corn Tortillas
Fridge and Freezer
1 tbs minced Garlic
1 tbs Chipotle in Adobo
4 servings Guacamole
1 cup Sour Cream (optional)
1 cup Salsa
Directions
Wash hands with soap and water. Peel and chop the onion. Wash and halve the lime. Heat the oven to 425 degrees. Grease 2 baking sheets well. Open, drain and rinse the black beans.
In a large skillet, heat a little oil over medium-high heat. Add the onion and cook until starting to brown. Add the garlic and cook for 30 seconds (be careful not to burn the garlic!). Stir in the southwestern spice blend, black beans, and chipotle in adobo and heat through.
Mash the beans with a potato masher, adding up to ½ cup water if they seem too thick. Allow to cook and thicken for about 5 minutes.
Rub each corn tortilla on the greased baking sheets so they are coated. Spread about 3 tbs black beans on half of each tortilla, fold the other side over, and press gently to make it stick. Arrange the tacos on the baking sheet and bake for 8 minutes. Flip and bake for another 10 minutes, or until golden brown. Allow to cool for 5 to 10 minutes before serving.
Serve tacos with sour cream (omit for dairy-free), salsa, and guacamole. This recipe makes 16 tacos, 4 tacos is 1 serving. Refrigerate leftovers within 2 hours.
*Omit sour cream to make this recipe dairy-free.