These Easy Crispy Black Bean Tacos are all about crunch and flavor! With seasoned black beans wrapped in a crispy shell, they make for a quick and tasty meal.
Who doesn’t love tacos? I usually load mine up with fresh veggies and a drizzle of salsa. You can never go wrong with that crunchy bite—it’s a party in your mouth! 🌮
What’s great is that they only take a few minutes to make. I can whip them up on busy nights and still feel like a taco superstar! Give them a try, and you might find them on your dinner table often!
Key Ingredients & Substitutions
Black Beans: Canned black beans are a lifesaver for quick meals! If you can’t find them, lentils or chickpeas can be great alternatives.
Cheese: Cheddar cheese adds a nice richness. You could swap it for pepper jack for some spice or keep it dairy-free using a plant-based cheese.
Onion and Garlic: These add flavor, but if you’re in a rush, onion powder and garlic powder work too. Just use a pinch of each instead!
Corn Tortillas: Using corn tortillas is traditional, but flour tortillas can work as well. Just know they won’t be as crispy. For a gluten-free option, make sure to pick certified gluten-free tortillas.
Vegetable Oil: While vegetable oil is ideal for frying, olive oil can be a healthier substitute. Just remember it has a lower smoke point.
How Can I Ensure Perfectly Crispy Tacos?
Getting that perfect crispiness on your tacos is all about the heat and timing. Here’s how to master this simple technique:
- Preheat the oil, but don’t let it smoke! A medium heat keeps the oil hot enough to fry without burning the tortillas.
- Don’t overcrowd the skillet. Fry a couple at a time to ensure each taco gets enough space to crisp up.
- Press down gently with a spatula while cooking. This helps the taco seal and gives it that nice golden color.
Keeping these tips in mind will help you achieve the crispiest tacos every time! Enjoy cooking! 🌮
Easy Crispy Black Bean Tacos
Ingredients You’ll Need:
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 6 small corn tortillas
- 2 tbsp vegetable oil (for frying)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional toppings: salsa, avocado slices, sour cream
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10 minutes of cooking time, for a total of about 25 minutes. It’s quick and easy, making it perfect for weeknight dinners or a fun taco night!
Step-by-Step Instructions:
1. Prepare the Black Bean Mixture:
In a medium bowl, use a fork to mash the black beans roughly. You want to leave some whole for texture. Then, add in the chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Mix everything well until combined. Finally, stir in the shredded cheese until the mixture is evenly combined.
2. Prepare the Skillet:
Next, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. You want the oil to be hot enough to make the tortillas crispy but not smoking.
3. Assemble the Tacos:
Take a tortilla and lay it flat on a clean surface. Spoon about 2-3 tablespoons of the black bean mixture onto one half of the tortilla, then fold the other half over to create a taco.
4. Fry the Tacos:
Carefully place the folded taco in the hot skillet. Cook for about 2-3 minutes on one side. Press gently with a spatula to help it crisp up, then flip and cook the other side for another 2-3 minutes, until the taco is golden and crispy, and the cheese is melted.
5. Repeat and Serve:
Repeat steps 3 and 4 for the remaining tortillas, adding more oil to the skillet as needed. Once cooked, remove the tacos from the skillet and let them drain on paper towels briefly to remove excess oil.
6. Garnish and Enjoy:
Garnish your crispy tacos with chopped cilantro and serve them with lime wedges on the side. Feel free to add your favorite optional toppings like salsa, avocado slices, or sour cream to make them even more delicious. Enjoy your tasty meal!
Frequently Asked Questions
Can I Use Different Types of Beans?
Absolutely! If you don’t have black beans, you can substitute them with pinto beans or refried beans. Just make sure to adjust any seasonings to your taste!
What Can I Use Instead of Corn Tortillas?
If you don’t have corn tortillas, flour tortillas will work as well, although they may not get quite as crispy. For a gluten-free option, look for certified gluten-free tortillas.
How Do I Store Leftover Tacos?
Leftover tacos can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until crispy again.
Can I Make the Filling Ahead of Time?
Yes! You can prepare the black bean mixture in advance and store it in the refrigerator for up to 3 days. Just fill and fry the tacos when you’re ready to serve!
